Network for the development of sustainable and innovative foods based on algae
Abstract
The introduction of microalgae into food products is still limited but has a large potential for future developments of sutainable foods. Algae production efficiency but also consumer acceptance need to be increased. With regard to consumer acceptance, the sensory profile of algae and algae based products is still a limiting factor. Currently, mainly drying is applied to stabilize the algae biomass and algae powder is used as the main intermediate product and ingredient. However, alternative processing options may contribute to better sensory characteristics as well as to a larger variation of possible application options. Especially preservation technologies for the stabilization of wet, concentrated algae biomass are required to allow a shelf life extension while maintaining nutritional characteristics and avoiding a negative sensory impact. Processing concepts including non-thermal preservation technologies as well as packaging solutions will be investigated in order to provide optimized algae products to be used as ingredients in different types of food applications.
microalgae preservation
Publikationen
Project staff
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger
henry.jaeger@boku.ac.at
Tel: +43 1 47654-75233
Project Leader
01.09.2020 - 30.11.2022
Marianna Giancaterino
Dr.nat.techn. Marianna Giancaterino
marianna.giancaterino@boku.ac.at
Tel: +43 1 47654-75246
Project Staff
01.09.2020 - 30.11.2022
Felix Schottroff
Ass.Prof. Dr. Felix Schottroff MSc.
felix.schottroff@boku.ac.at
Tel: +43 1 47654-75222
Project Staff
01.09.2020 - 30.11.2022
Luminita Ciolacu
Dr. Luminita Ciolacu
luminita.ciolacu@boku.ac.at
Sub Projectleader
01.09.2020 - 30.11.2022