Webinar "Algae In Human Nutrition: Biologically Active Compounds, Extraction Techniques And Nutritional Value In The Face Of A Climate And Food Crisis". April 18th, 2023

Next April 18^th will take place the webinar "Algae in human nutrition: biologically active compounds, extraction techniques and nutritional value in the face of a climate and food crisis", organised by the Spanish Algae Bank (BEA) of the University of Las Palmas de Gran Canaria (ULPGC) and the Society for Economic Promotion of Gran Canaria (SPEGC), in the framework of the REBECA-CCT and ALIZIO projects.

Tuesday April 18^th 2023
10:00 – 12:00 am (WEST Time Zone)

Online event via zoom, in Spanish with simultaneous English translation. Participation is free of charge but you must register here.

The increase in the world population, the scarcity of natural resources, the environmental repercussions and the effects of climate change demand a different approach in food and economic systems. This is why it is necessary to develop sustainable and new ways to feed a constantly growing population, as exposed by the EU Algae initiative.

Algae can play an important role in mitigating and adapting to climate change and in fighting pollution. As we already saw in the webinar “algae farming and carbon sequestration”, macroalgae have the ability to absorb CO2 from the ocean, which can help alleviate the pressure of climate change on marine ecosystems and reduce pollution. But, in addition, are they a safe and sustainable source for human and animal food in the European food model? This is the question on which we propose to work in the seminar "Algae in human nutrition: compounds with biological activity, extraction techniques and nutritional value in the face of a climate and food crisis".

Programme.

Agenda

• 10.00 h. Presentation. Manuel Serrano Crespo. Researcher at the Spanish Algae Bank of the University of Las Palmas de Gran Canaria.
• 10.05 - 10.30 h. Elena Ibáñez Ezequiel. Prof. Dr. Elena Ibáñez is Research Professor in the Foodomics Lab at the Food Science Research Institute (CIAL) of the CSIC in Madrid. Title of the presentation: Algae as a natural source of biologically active compounds.
• 10.30 - 10.45 h. Víctor M. Amador-Luna. FPU pre-doctoral student in the Foodomics Lab at the Food Science Research Institute (CIAL) of the CSIC. Title of the presentation: Valorization of algal biomass through extraction processes with supercritical fluids.

• 10.45 - 11.05 h. Cristina Ruano Rodríguez. PhD in Nutrition and Public Health, University of Las Palmas de Gran Canaria (ULPGC). Title of the lecture: Could algae contribute to reduce the impact of the climate crisis on the current food model?

• 11.05 - 11.15 h. Manuel Serrano.  BEA infrastructure and equipment for experimental cultivation, analysis and valorisation of algal biomass. REBECA CCT and ALIZIO Projects - Algae from the Canary Islands, blue biotechnology associated with bIOdiversity.

• 11.15 - 11.45 h. Questions and answers.
• 11:45. Closing.

Organised by: Spanish Algae Bank (BEA) of the University of Las Palmas de Gran Canaria (ULPGC) and the Society for Economic Promotion of Gran Canaria (SPEGC), in the framework of the REBECA-CCT and ALIZIO project.