If you’ve ever wondered what all that smelly black stuff is on the beach, read on and we may be able to answer a few of your questions. The Playa Istmito Project is a participatory science project in which Bocatoreño students partner with the Smithsonian Tropical Research Institute to learn about algal blooms, how they […]
The volunteers participating in a tasting study at the University of Hohenheim tested a new food: microalgae. The taste is reminiscent of fish and the recipe is still being fine-tuned. From a nutritional point of view, the single-cell organisms are veritable all-rounders. Just like marine fish, they are a source of important omega-3 fatty acids and high levels of protein, dietary fiber, vitamins, and carotenoids.
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Scientists are rushing to develop more sustainable processes for producing beneficial nutritional goods like Omega-3 fatty acids, biodiesel, aquaculture feed, and animal fodder from quickly proliferating microalgae in order to preserve the world's fish populations and seas.