Potential of microalgae as flavoring agents for plant-based seafood alternatives

In this doctoral research the effect of different downstream processes on the palatability of microalgae biomass is investigated. A better understanding on the taste, aroma, texture and colour of microalgae products is needed to increase the consumer acceptance. The obtained microalgae products are intended to have food and/or feed purposes. The downstream processes will include different cultivation and drying techniques, storage and cell disruption techniques.

Publication year:2022

Accessibility:Open