Exploring Algae: Science, Art and Sustainability at School

Last week, primary school students at the EB1 Ria Formosa School in Faro took part in an educational activity about algae, exploring its importance and the use of its natural pigments in paintings. GreenCoLab with its scientists and outreach team provided a different kind of morning for the school’s 3rd graders.

The activity began with an explanation of algae, their characteristics and applications. The children observed different species and samples of macroalgae, both fresh and dried, and different microalgae, broadening their knowledge.

They then used natural pigments from the algae to create paints in different shades. With these pigments, they produced paintings inspired by the theme, demonstrating their creativity.

As well as learning science, the experience encouraged environmental awareness and artistic expression. The school intends to continue promoting activities that integrate science and art interactively and engagingly.
Algae Vertical’s SP7 continues its dissemination work, seeking to reach different audiences effectively.

1St International Congress on AlgaeBiotechnology, 9 a 11 April, Lisbon

The 1st International Congress on Algae Biotechnology is arriving soon, 9 to 11 April 2025, this event brings together a dynamic mix of researchers, industry leaders, entrepreneurs, and policymakers to shape the future of algae innovation. Organized by PROALGA and GreenCoLab, this transformative event will explore groundbreaking advancements and practical applications of algae in sustainability, health, and industry. Over three action-packed days in LISPOLIS, Lisboa, attendees will delve into the latest research, discover disruptive technologies, and network with pioneers shaping the algae ecosystem.

Students in the cooking course at the EHTA in Faro explore the potential of algae in gastronomy

For two days, GreenColab presented the “Algae on the Menu” project, part of Algae Vertical’s SP7, to the students of the Faro School of Hospitality and Tourism. They embarked on a culinary adventure, exploring the vast potential of algae in gastronomy. Guided by our Food Nutrition Leader, Kricelle Deamici, along with the Outreach team, Fátima Pereira and Maria Eduarda Mendes, the students also received support from Chef Leonel Pereira and his team at the Check-In restaurant, enhancing their understanding of this innovative ingredient.

More than just learning new recipes, the future chefs left this experience with a renewed vision of sustainability and innovation in the kitchen. Through a lecture on the world of algae – from its origin and ecological benefits to its countless culinary applications – the students broadened their horizons towards a more conscious and creative gastronomy.

The highlight of the experience was a tasting session, where participants were able to sample creations such as Aquachilli with Tetraselmis, focaccia with Ulva, developed by Chef Leonel Pereira, and innovative seaweed burgers, designed by our Food Nutrition Working Group.

In this way, Algae Vertical continues to highlight the countless potential of algae, exploring yet another of its many aspects.

The Algae Vertical project was present for another year at AlgaEurope 2024 in Athens, Greece.

At the latest edition of AlgaEurope 2024, Algae Vertical was present with an active and engaging participation! At the event, the latest innovations focused on sustainability were presented, with valuable contributions to the algae and biotechnology sector.

Oral and poster presentations on the progress of the projects, bringing scientific and technological insights.
Demonstration of products developed to boost sustainable solutions.
Networking with companies and experts, strengthening collaborations for the future of the blue bioeconomy.

Several co-promoters of the various SPs were present, such as Necton, GreenCoLab, the University of Aveiro, and CCMAR, among others.
Participating in AlgaEurope 2024 was an excellent opportunity to share knowledge, promote innovation, and establish contacts with strategic partners driving the transition to a more sustainable future.

We remain committed to developing innovative and sustainable solutions for the sector.

19th GERLI Lipidomics Meeting | Universidade de Aveiro

From 23 to 26 September 2024, the Institut Universitaire Européen de la Mer (IUEM) in Brest hosted the 19th GERLI Lipidomics Meeting, organized by the Université de Bretagne Occidentale, IRD, CNRS and IFREMER. The event brought together experts in lipidomics to discuss advances in understanding the structure and function of lipids in aquatic and terrestrial organisms. Subproject 1 was represented by the University of Aveiro, which presented innovative studies on the bioactive lipids of Gelidium corneum and Dunaliella salina, with potential applications in the food, cosmetic, and pharmaceutical sectors. Rita Pais and Joana Dias, as part of Subprojects SP1a and SP1b, presented posters entitled ‘Uncovering the Functional Lipidome of Dunaliella salina: Bioactive Lipids with Potential Nutraceutical Applications’ and ‘Upgrading the Lipidome of Gelidium corneum biomass and byproducts as sources of added-value lipids and bioactive ingredients’ respectively.

SP4 | Innovative Advances in Rheology: Exploring Macroalgae Extracts and Sustainable Food Solutions at IBERHEO 2024

SP4 was present at IBERHEO 2024, the Iberian Rheology Meeting, which took place at the Instituto Superior de Agronomia, co-promoter of the Algae Vertical project. Researcher Filipe Vinagre presented the poster ‘Rheology properties of gelled foods based on Atlantic macroalgae extracts’; on the theme ‘Polymer rheology (solutions, gels, solids, melts and composites’, an opportunity to share innovative research into the rheological properties of foods based on Atlantic macroalgae extracts. José Matheus also presented his work entitled ‘Analysing the Viscosity of Tomato Pulp Incorporated with Seaweed, Microalgae, and Apple Pomace for the Development of a New Product’ at this event. This biennial international event is a collaboration between the Spanish Rheology Group (GER) and the Portuguese Rheology Society (SPR). It brings together experts from all over the Iberian Peninsula to discuss the latest advances in the field.

Innovation in Aquaculture: SP5 Promoters Highlight Microalgae Diets at AQUA24 in Copenhagen

SP5 – Aquaculture Feeds was present at the AQUA24 World Aquaculture Society Meetings, which took place from 26 to 30 August in Copenhagen, Denmark. Co-organizers Sparos, CIIMAR, CCMAR, GreenCoLab and S2AquaColab highlighted their innovative work on microalgae-based diets to increase the robustness and immunity of larvae and juveniles during times of stress.
There was also a presentation by researcher Rodrigo Mendes, from CCMAR/SPAROS, who discussed the impact of biological feeding on the performance and robustness of juvenile gilthead seabream (Sparus aurata).
The AQUA event, co-organized by the European Aquaculture Society (EAS) and the World Aquaculture Society (WAS), is one of the main platforms for exploring the latest advances in research and innovation in the aquaculture sector.

 

Necton installs SANI membranes to improve microalgae harvesting

Harvesting is a fundamental stage in the production of microalgae. As part of  Necton’s Demonstration Unit, under sub-project SP1a of the AlgaeVertical project, SANI membranes have been installed and are operational. The main objective of this new infrastructure is to pre-concentrate microalgae cultures before centrifugation, reducing dehydration time and consequently improving production efficiency.

The company is pleased with this acquisition, as the amount of biomass harvested daily at Necton’s facilities has increased significantly.

Necton at the forefront of sustainable microalgae production

Necton, leader of sub-project 1a, has installed an advanced refrigeration system. This system is part of the DEMO “more efficient and sustainable production”, which uses a chiller connected to heat exchangers to cool microalgae cultures in tubular photobioreactors when temperatures are high, avoiding the use of fresh water, a very scarce resource in the Algarve. In addition, the entire system is powered by solar energy, thus promoting more sustainable and efficient production.

This DEMO is part of a total of three that will be implemented as part of Algae Vertical’s SP1a sub-project.