a food source sixty five years ago after the second world war the world health organization found this a quarter of the global population suffered from protein deficiency so the focus was on algae with a high protein content like sparrow liner and chlorella. you ll knock off and it would secure in the lab we kick start the initial propagation of the algae it all begins with a small single celled micro algae each day one cell divides into between two and sixteen new cells so would grows rapidly then we work to increase the volume of algae until we reach the point where we re ready to. go into the greenhouse and start production for people. but not all algae growing fast enough to be used for industrial purposes that s something alexander matis is aiming to change he works at the swiss federal institute of technology in zurich. at the moment the
algae as a food source sixty five years ago after the second world war the world health organization found this a quarter of the global population suffered from protein deficiency so the focus was on algae with a high protein content like sparrow liner and chlorella. often the will to cure in the lab we kickstart the initial propagation of the algae it all begins with a small single celled micro algae each day one cell divides into between two and sixteen new cells so would grows rapidly then we work to increase the volume of algae until we reach the point where we re ready to go into the greenhouse and start production for people. but not all algae grow fast enough to be used for industrial purposes that s something alexander matis is aiming to change he works at the swiss federal institute of technology in zurich. at the moment the