"SeaWheat" Workshop in Aveiro - f4f-Scientists Dr. Anna Fricke and Valeriya Denisova
ULVA - TOMORROW’S “WHEAT OF THE SEA”, A MODEL FOR AN INNOVATIVE MARICULTURE - 24. - 25.06.24
27.06.2024
The project focuses on the development and use of Ulva (sea lettuce) as a sustainable food source and a model organism for algae farming in Europe. The goal is to promote the production and utilization of Ulva as a sustainable food source, integrating it into traditional European diets and establishing new environmentally friendly industries. The SeaWheat project is part of COST Action CA20106, funded by the European Cooperation in Science and Technology (COST).
Topics:
Céline Rebours from Mørefor – on Ulva utilization in nutrition
PI Nyvall Collén from Olmix – insights into the immune-strengthening effects of Ulva for animal feed
Vassilios Roussis University of Athens – on the diverse biomedical applications of cell wall-stabilizing ulvans
Highlight: To conclude, young scientists took the stage. food4future scientist Valeriya Denisova presented a new approach to targeted microbiome modulation in collaboration with the ChemBioSys network and the University of Jena.
A huge thank you to the organizer, especially to Mr. Thomas Wichard from Friedrich-Schiller-University Jena.
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