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Carla C. C. R. de Carvalho, Kilian Neves and Sebastião Tavares participated in the annual meeting of project Yum Algae, funded by programme Blue Growth of EEA Grants. The Yum Algae researchers from Instituto Superior Técnico, Instituto Superior de Agronomia, NORCE Norwegian Research Centre, and Pagarete Solutions, met at NORCE facilities in Bergen, Norway. The results presented are very promising to improve the sensory quality of microalgae ingredients in foods such as bread and cheese. Future actions were planned for the scale up of the process.
For more info on the Yum Algae click here.