Algal Biotechnology Techniques and opportunities for the sustainable bio economy

Algal Biotechnology Techniques and opportunities for the sustainable bio economy

The aim of this professional development course is to provide introductory and advanced 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 in 2019 will run for two days at the University of Cambridge Algal Innovation Centre (AIC) followed by courses at Iceland, Germany and Southern Europe. The successful format builds on the courses run in 2018 and includes a daily programme of lecture/seminars that introduces the theory of techniques, SOPs best practice, and a demonstration of equipment and tours. New for 2019 will be advanced training in algal transformation and sector standardisation. The programme will provide an unrivalled opportunity for postgraduate, postdoctorate 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 bioeconomy.

Partners

The following partners are involved in the project

FRAUNHOFER
MATIS
UNIVERSITY OF CAMBRIDGE

Project lead

Matt Davey
Institution

University of Cambridge

Contact details

mpd39@cam.ac.uk

Related projects

Summer School on “Entrepreneurship for food product innovation”
Education

Summer School on “Entrepreneurship for food product innovation”

We will continue this activity in 2019 with the University of Hohenheim as host. Siemens will act as an industry partner providing expertise in digitization and investment. The Summer School ...

 EIT Food RIS Fellowships
Education

EIT Food RIS Fellowships

30 students and graduates with different educational backgrounds from RIS countries will discover job opportunities in the food industry, by getting unique, professional, paid 3-months internships within the framework of RIS...

Global Food Venture program 2018
Education

Global Food Venture program 2018

In 2018 a cohort of 24 PhD students experienced a Journey of 6 months to develop their product idea into a feasible business opportunity. They kicked-off in Munich in June, went to Technion...