Episode 7: Microalgae: Modernuses of an ancient ingredient

Humans have been eating microalgae for thousands of years. With consumers looking for innovativeand sustainableproducts, microalgae ispopping up asauniqueingredient in modern timesas well.In this episode, we will hear the ways microalgae production is ...

An episode of the IFT Sci Dish podcast, hosted by Institute of Food Technologists, titled "Episode 7: Microalgae: Modernuses of an ancient ingredient" was published on July 28, 2021 and runs 32 minutes.

July 28, 2021 ·32m · IFT Sci Dish

Summary

Humans have been eating microalgae for thousands of years. With consumers looking for innovativeand sustainableproducts, microalgae ispopping up asauniqueingredient in modern timesas well.In this episode, we will hear the ways microalgae production is becoming more efficientand what the environmental impact of commercializing microalgae productionis. We will also learn what ingredients can be replaced by using microalgae. Listen in to hear how this microscopic organism is shaking up the food system. Speaker: Alexander Mathys, ETH Zurich

Episode Description