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Photo: Kristoffer Stedt

Seaweed as a new source for food!

Sustainability and environment
Science and Information Technology
Popular science

Seaweed can be a healthy source of protein, dietary fibers, polyunsaturated fat, and vitamin B12. In this activity, you will hang out with algae researchers from the University of Gothenburg and Chalmers University of Technology in the field and in the lab to learn more about algae. If you have a question about algae, you can ask the researchers! The screening is followed by Q&A.

Watching movies
17 Apr 2021
11:20 - 12:20
The International Science Festival's digital arena
Free of charge

João Trigo, PhD student, Chalmers University of Technology
Kristoffer Stedt, PhD student, University of Gothenburg
Dr. Sophie Steinhagen, Researcher, University of Gothenburg
Good to know
"Seaweed as a new source for food!" is an event within the digital International Science Festival in Gothenburg.
You can find the event on the digital International Science Festival's website. See link below.
The event will be held in English.
Chalmers University of Technology and University of Gothenburg

Learn more about algae!

With this activity, we aim to stimulate interest in seaweed as a new source for food. Therefore, we proposed (i) to record an educational video covering on-going research that focuses on optimizing seaweed cultivation and post-harvest processing for food applications (ii) an online and interactive Q&A session with the audience.

The first part of this video will take place at Tjärnö Marine Laboratory (University of Gothenburg) here efforts are being made to increase growth, and manipulate the chemical composition of seaweed during its cultivation. The second part will be recorded at the Marine Laboratory in the Food and Nutrition Science Division (Chalmers University of Technology), where new extraction technologies are being developed to isolate protein from seaweed. To keep the audience engaged, the video will provide a practical view of the facilities and processes used by both laboratories. Also, it will give a glimpse of the challenges the researchers face; and possible solutions they are currently exploring.



Seaweed can be a promising vegetarian source of food ingredients, such as protein, dietary fibers, minerals, polyunsaturated acids, and phenolics. Vitamins such as C and B12 are also present in many seaweed species. Additionally, seaweed cultivation helps to mitigate climate change effects as it contributes to carbon sequestering as well as nitrogen and phosphorous remediation. On top of this, unlike crops grown on land, seaweeds do not require freshwater nor arable land to grow.