Algal Biotechnology Techniques and opportunities for the sustainable bioeconomy 2019

Algal Biotechnology Techniques and opportunities for the sustainable bioeconomy 2019

Algae are aquatic and land plant-like organisms that can be used for a huge range of food products and sustainable food production pipelines. They are one of the most promising and emerging trends for the food industry - join one of our short professional development courses to find out more about how these amazing and versatile organisms can help your research and business.

Programme description

Following on from the success of our 2018 course, the aim of this professional development course is to provide introductory hands-on training and theory in algal biology, culturing, growth and subsequent molecular and metabolite analysis under laboratory and small to large scale growth facilities, as well as giving business information and networking opportunities specifically tailored towards the algal bioeconomy.

Three two-day workshops will be offered in 2019 and participants can choose to attend one, two or all three events (requiring separate registration). The places and dates of the workshops are:

Fraunhofer Institute (Stuttgart, Germany): 12th - 13th November 2019 (registration open - see below)

Matís ohf. (Reykjavík & Stykkishólmur, Iceland): October 2019 (registration to open soon)

University of Cambridge, Algal Innovation Centre (AIC) (Cambridge, U.K.): 12th – 13th December 2019 (registration open - see below)

University of Cambridge, Algal Innovation Centre (AIC) - Practical Algal Biotransformation Course (Cambridge, U.K.): 10th – 11th December 2019 (registration to open soon)

A4F, Portugal (November 2019) (registration to open soon)

Alongside core content on algal physiology, taxonomy, products and regulation, each location will specialise in one core theme (Cambridge - Algal Physiology and Omics; Matís – Micro- and Macro algal Biotechnology and Investment Opportunities and Fraunhofer - Algal Production, Harvesting, Processing and Nutraceuticals and Regulation).

Who should apply

The programme will provide an opportunity for postgraduate, postdoctorate and SME and multinational industry R&D managers, researchers and entrepreneurs to be trained in algal biotechnology research and to understand the opportunities available for its incorporation in the sustainable food bioeconomy.

Why should you apply

The participants will learn the basis of the algal bioeconomy sector, the current state of our understanding of the biology and technology involved to implement it and the future opportunities for using algae in a number of EIT-Food themes, mainly sustainably sourced ingredients and feedstocks, bioremediation and nutrient recycling (zero waste) and carbon sequestration to reduce the climate change impact of the food industry. There is a strong positive resulting impact for the participants as they will leave with a solid understanding of the algal sector from which they can make informed decisions regarding investment and new possibilities to sustainably improve their own products and processes. We also aim to include new players in the algal sector so increasing the SME local network and job creation for companies wanting to expand into this area. In order for an industry market to be largely implemented and sustained a core base of skilled and informed workers is required. These workshops will start to implement and help a network of algal based researchers start or expand into this food sector. The first iteration of this course, held in 2018, received overwhelmingly positive comments from its participants, who confirmed their learning success and new contacts made through the networking opportunities that led to new collaborations and business contacts.

Learning objectives and outcomes

The programme will provide an unrivalled opportunity for students, academic and industry researchers and entrepreneurs to be trained in algal biotechnology research and to understand the opportunities available for its incorporation in the sustainable food bio-economy. The learning outcomes will be a solid grounding in algal bioengineering, culturing, growth, equipment and subsequent molecular and metabolite analysis and the related innovation challenges and opportunities in the algal sector.

The registration and information links for each course will be added to this site once open.

 

Fraunhofer, Stuttgart, GERMANY

Dates for GERMANY course: 12th - 13th November 2019 (registration NOW OPEN)

Algal Production, Harvesting, Processing and Nutraceuticals and Regulation

REGISTRATION NOW OPEN:

English:https://www.igb.fraunhofer.de/en/events/algal-biotechnology-course-2019.html

German: https://www.igb.fraunhofer.de/de/events/algen-biotechnologie-kurs-2019.html

Registration deadline: October 31, 2019

Location: Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Nobelstraße 12, 70569 Stuttgart, Germany

Algae are microscopically small plants that can be used as raw materials for a variety of foods and sustainable food production. Their use is one of the most promising and emerging trends in the food industry.

Against this background, Fraunhofer IGB invites you to a two-day advanced training course on "Algal biotechnology and its potential for a sustainable bioeconomy". Interested parties can learn more about how these amazing and versatile organisms can help their research and their companies.

The aim of this training course is to provide a practical introduction to algae biology, cultivation, growth and subsequent molecular and metabolite analysis under laboratory conditions and in small to large breeding and extraction facilities.

The program addresses decision-makers from industry and other business representatives as well as researchers, especially postgraduates and postdoctoral students. The course offers them the opportunity to further their education in algae biotechnology research and to understand its potential within the framework of a sustainable food bioeconomy.

Agenda: https://www.igb.fraunhofer.de/content/dam/igb/en/documents/events/2019/ALGAE-TRAINING-COURSE_IGB_2019_%20Agenda.pdf

Registration fee: 40 Euro

Students, junior researchers and members of the EIT Food Network can apply for a travel grant to attend the course. Please use the following application form in this link to apply https://www.igb.fraunhofer.de/content/dam/igb/en/documents/events/2019/1907_IGB_Algae_Training_Grant_Request.docx . If you have any questions about the travel award, please contact Dr. Ulrike Schmid-Staiger: ulrike.schmid-staiger@igb.fraunhofer.de

Accomodation: For your stay in Stuttgart you can reserve a room in the guest house of the University of Stuttgart. Alternatively, you can find numerous accommodations close to the event in the hotel portal of the Stuttgart region. https://www.campus-guest.de/en/ AND https://www.stuttgart-tourist.de/en/hotel-stuttgart

 

Matís ohf. (Reykjavík & Stykkishólmur, Iceland): October 2019 (TBC)

REGISTRATION WILL BE OPEN SHORTLY

The aim of this professional development course in Iceland is to showcase the opportunities that algae offer the biotechnological industry, including their use for food, feed, nutraceutical, cosmetics, and other applications for bioactive compounds. The course will offer a brief introduction to basic algal biology, taxonomy and physiology, and how those are linked to potential biotechnological uses. The course will then present business aspects of algal biotechnology, including markets, consumers and possibilities for entrepreneurship. A specific focus will be on an “Icelandic perspective”, high-lighting the diverse environments of the country that hosts algae (marine, hot springs, glaciers, etc.) and their potentials for biotechnology, as well presenting examples of Icelandic companies successfully utilizing, producing and marketing algae. The course will include examples for the utilization of both micro- and macroalgae.

The workshop will run for two days, with one day of talks given at the facilities of Matís ohf. in Reykjavík and the second day at facilities in the town of Stykkishólmur (West Iceland). The course will include the bus transfer between Reykjavík and Stykkishólmur and the workshop participants will visit various algal-related companies and areas of macroalgal growth and harvesting (TBC). The programme will provide an unrivalled opportunity for a broad variety of stakeholders from academia, governmental authorities and industry, including students, researchers, managers and entrepreneurs, to interact with each other and obtain a broad and relevant introduction to the opportunities of algal biotechnology, as well as see related facilities first hand.

 

University of Cambridge, Department of Plant Sciences, Algal Innovation Centre (AIC) (Cambridge, U.K.): 12th – 13th December 2019

REGISTRATION NOW OPEN: https://onlinesales.admin.cam.ac.uk/conferences-and-events/plant-sciences/algal-biotechnology-techniques-and-opportunities-for-the-sustainable-bioeconomy/algal-biotechnology-techniques-and-opportunities-for-the-sustainable-bioeconomy-2019

Algal Growth, Physiology and Omics

The aim of this professional development course at Cambridge is to provide introductory hands-on training and theory in algal biology, culturing, growth and subsequent molecular and metabolite analysis under laboratory and small scale pilot facilities. The workshop will run for two days at the University of Cambridge Algal Innovation Centre (AIC). The format includes a daily programme of lectures at the Department of Plant Biology teaching laboratory introducing delegates to algal biology, theory of techniques, SOPs and best practice. The demonstration of equipment for analysing algae will be carried out in the department and show casing of algal growth facilities at the Algal Innovation Centre glasshouse located in the botanic gardens will follow in the afternoon sessions. There will be a course and networking dinner on the Thursday evening. The programme will provide an unrivalled opportunity for postgraduate, postdoctorate and industry CEO, directors, researchers to be trained in algal biotechnology research.

Confirmed speakers/trainers to date: Dr Matt Davey (Univ. Cambridge), Prof. Alison Smith (Univ. Cambridge), Dr Anne Jungblut (Natural History Museum, London, UK), Dr John Bothwell (Univ. Durham, UK), Dr Elísabet Guðmundsdóttir (Matis, Iceland), Dr Payam Mehrshahi (Univ. Cambridge), Prof. Saul Purton (UCL, UK and Algae-UK), Dr Alla Silkina (Univ. Swansea, UK), Dr. Claudio Fuentes Grünewald (Univ. Swansea, UK), Dr Ulrike Schmid-Staiger (Fraunhofer, Germany), Prof. Mike Allen (PML, UK), John Macdonald (AlgaeCytes Ltd. UK), Jacob Searle (Varicon Aqua Ltd, UK), Dr. Lorraine Archer (Univ. Cambridge), Dr. Maarten van der Kamp (EIT-Food Director of Education).

Important information (please register and pay using the Cambridge online sales link above):

FEE: The £50 fee includes mid-morning and afternoon refreshments and the course dinner. Lunch is not provided. The fee is not refundable if you cancel after the 31st October 2019. Additional guests for training dinner: A charge of £40 will be made for additional guests. Only two additional guests per delegate are allowed for the dinner only. This will be detailed in the course form that will be emailed to all delegates after registration.

VISAS: You may need a Visa to attend the course. Please check your status here: https://www.gov.uk/check-uk-visa

Should you need a Visa support letter please contact us as soon as possible as “last minute” requests will not be processed. Visa letters will only be provided 1: once the registration booking has been made, 2: applicants must provide us with a scan of their valid in date passport that contains a photo of the delegate, 3: applicants must provide us with a brief CV and where appropriate with a letter of support from their institute, saying they support the delegate attending the meeting, 4: the correspondence address for the letter. Visa costs are the responsibility of the delegate.

ACCOMODATION: You will need to arrange your own accommodation, there are plenty of hotels and other accommodation in Cambridge. Reasonable rooms at the University can be booked here, please note that these fill up fast so please book soon: https://www.universityrooms.com/en-GB/city/cambridge/home

LOCATION AND TRAVEL: The course will be held at the Department of Plant Sciences, Downing Street, Cambridge, CB2 3EA, UK. Travel information can be found in this site: https://www.plantsci.cam.ac.uk/about/finding

TRAVEL GRANTS: There is a limited number of travel grants for delegates requiring financial assistance. These are prioritised for students, early career researchers and start-up companies who are part of the EIT Food. Non-EIT Food member delegates may also apply though funding is not guaranteed. Please contact Dr Matt Davey (mpd39@cam.ac.uk) for travel grant application details.

FURTHER INFORMATION AND FINAL PROGRAMME: Information will be provided in September. https://www.eitfood.eu/programmes/algal-biotechnology-techniques-and-opportunities-for-the-sustainable-bio-economy

Once registration and payment are complete, we will email you a delegate information form, please look out for this email and send it back to us as soon as possible.

Once the course is full (only 30 places available) you can request to be on the waiting list (email Dr Matt Davey mpd39@cam.ac.uk)

Partners

The following partners are involved in the project

FRAUNHOFER
MATIS
UNIVERSITY OF CAMBRIDGE

Project lead

Dr Matt Davey (CAMBRIDGE COURSE)
Institution

University of Cambridge

Contact details

mpd39@cam.ac.uk

Dr. Ana Lucía Vásquez-Caicedo (GERMANY COURSE)
Institution

Fraunhofer Institute for Interfacial Engineering and Biotechnology

Contact details

analucia.vasquez@igb.fraunhofer.de

Dr. Ulrike Schmid-Staiger (GERMANY COURSE)
Institution

Fraunhofer Institute for Interfacial Engineering and Biotechnology

Contact details

ulrike.schmid-staiger@igb.fraunhofer.de

Dr Hordur G. Kristinsson (ICELAND COURSE)
Institution

Matis, Iceland

Contact details

hordur@matis.is

Dr René Groben (ICELAND COURSE)
Institution

Matis, Iceland

Contact details

rene@matis.is

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