SeaFoodture

🌊🌿 SEAFOODTURE: Harnessing the Potential of Seaweed for a Sustainable Food Future Seaweed is emerging as a key player in the future of food. Rich in proteins, fibers, minerals, and vitamins, it presents an innovative and sustainable solution to address global food challenges. But how can we fully unlock its potential? At SEAFOODTURE, we are leading research to explore the nutritional and functional properties of seaweed proteins, paving the way for new, sustainable food applications. Our work focuses on: ✅ Investigating how seaweed structure influences digestion and nutrient absorption 🧪 ✅ Analyzing protein content across different seaweed species to optimize use 🌿 ✅ Enhancing protein functionality for food applications and industry integration 🍲 ✅ Assessing the impact of cooking methods on nutritional and sensory properties 🔥 By advancing knowledge in seaweed-based nutrition, we aim to develop sustainable, high-quality food alternatives that meet the demands of a growing population. 📽️ Watch our researchers explain more about SEAFOODTURE and join us in shaping the future of food innovation! #SEAFOODTURE #SustainableFood #FoodInnovation #SeaweedScience #FutureOfFood #SustainableNutrition #ResearchImpact

#MeetTheResearchers behind the #SEAFOODTURE project focusing on valorisation of seaweed biomass for the development for sustainable, high nutritional quality food products. 🌎 🪸 Today we would like to introduce to you Vera Cebrián Lloret, leader of the research team dealing with the characterization of the nutritional quality, digestibility and techno-functional properties of seaweeds and their protein-rich ingredients.👏 Vera works with us from CSIC in Madrid, Spain. 🇪🇸 Vera Cebrián has focused her career on the valorization of marine algae biomass, developing biopolymeric materials and innovative ingredients for food applications. During her PhD, she undertook a stay at the Food Proteins Group (CIAL, CSIC-UAM) at CIAL (CSIC-UAM), where she researched how the structure and composition of the algae cell wall affect the digestibility of their proteins. This experience led her to return to CIAL to continue her postdoctoral studies within the SEAFOODTURE project. 🌎 🪸 Sustainable Blue Economy Partnership

The SEAFOODTURE project was presented by Miguel Ángel Herrero Ramiro at the 6th International Marine Science Communication Conference (CommOCEAN 2024), held at the Spanish Institute of Oceanography (IEO-CSIC) in Málaga, Spain on November 26-27th, 2024. The conference was organized by the European Marine Board Communication Panel and aimed to discuss innovative ideas in the field of marine science communication, such as fostering engagement of younger audiences in science projects, making great presentations, writing compelling scripts for animations and using visual storytelling for international initiatives. It was a unique opportunity to network with fellow communicators from across Europe and beyond.

📸 Photo group from the Kick-off meeting of funded projects (2023 Joint Call)! We are excited to see that the meeting provides a platform for projects to present their work plans, objectives, and expected impacts, with the aim to foster connections among peers and identify potential synergies and complementarities between projects. #BlueEconomyEU Aquabalance - Sustainable Blue Economy Partnership | #AquaUp | ARCFISH | #BlueBioBoost | BLUEBOOST Project | #BlueEcho | #BLUEWAYSE | #CLIN-BLUFEED | #DTOTrack | #FAMOS | FOODIMAR | #FUNSEA | #INSPIRE | MEDSEAPLAN | #RE-BLUE | SeaFoodture | SEAREFINERY | #SHELLFISHBOOST | #WASTE2TASTE

The main objective of SEAFOODTURE is to unlock the full potential of seaweeds for food applications, while increasing the sustainability of the whole value chain and bringing added value to seaweed species less exploited in the food industry. After a successful kick-off meeting this week at CIAL (CSIC-UAM) in Madrid we are very much looking forward to the work ahead. Such a great team!

The main objective of SEAFOODTURE is to unlock the full potential of seaweeds for food applications, while increasing the sustainability of the whole value chain and bringing added value to seaweed species less exploited in the food industry. After a successful kick-off meeting this week at CIAL (CSIC-UAM) in Madrid we are very much looking forward to the work ahead. Such a great team!