The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
ALGAL BIOTECHNOLOGY – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY

ALGAL BIOTECHNOLOGY – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY

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 2020 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 2019 includes a daily programme of lecture/seminars that introduces the theory of techniques, SOPs best practice, and a demonstration of equipment and tours. 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

UNIVERSITY OF CAMBRIDGE
FRAUNHOFER
MATIS

Project Lead

Matt Davey
Institution

University of Cambridge

Contact details

mpd39@cam.ac.uk

Related projects

EIT Food Venturing School
Education

EIT Food Venturing School

30 students from many study backgrounds and many countries will come together to use their scientific expertise to come up with new concepts and products that will lead to sustainable utilisation...

The Human Microbiome
Education

The Human Microbiome

Learn how a healthy microbiome can combat disease. The microbiome, i,e the microbes that live within the human body can have a huge impact on human health....

From Leaf to Root – Holistic Use of Vegetables
Education

From Leaf to Root – Holistic Use of Vegetables

This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts. The idea of “From Leaf...

Related articles

EIT Food will reward SMEs and start-ups that work in the value chain of the olive sector in Europe Entrepreneurship

EIT Food will reward SMEs and start-ups that work in the value chain of the olive sector in Europe

04 June 2020

This European prize, worth 4,000 euros, has been included in the Juan Ramón Guillén Foundation Awards. The deadline for candidate submissions is the 15th of September 2020.

How can we improve the future of food together? Consumer Behaviour

How can we improve the future of food together?

19 June 2020

How do we transform Europe’s food system to improve the future of food? This was the key question discussed at EIT Food’s....