Algae in space
Current research of WFSC members Prof. Alexander Mathys and Dr. Christian Zubrugg focusing on novel proteins for nutrition such as algae and insects featured in Tages-Anzieger.
The Sustainable Food Processing group of Prof. Alexander Mathys conducts research focusing on a system oriented approach in food production via the consideration of the total value chain including emerging needs in society and their environmental, economic and social impact. A recent feature in the Tages-Anzeiger (12 March 2018) focuses on many current projects of the group.
In focus is the algae reactor to board the International Space Station (ISS) this fall. In collaboration with the University of Stuttgart, the group of Prof. Mathys tests the growth of nutritional algae for astronauts, with the added advantages of the reactor also filtering carbon dioxide from the air and generating oxygen for breathing. Bundling these services together would be especially useful for long space missions.
The groups’ further work with insects and algae as sustainable proteins sources is highlighted, including the doctoral project of Moritz Gold, a joint project with Christian Zurbrügg at external pageSandec Eawag, which aims to determine what residual organic waste is well-suited for feeding black soldier fly larvae.
Prof. Mathys states that the benefits of algae and insects as food and feed are obvious. What is now needed is to improve the production and processing methods, which is the focus of the NewAlgae project funded by the WFSC.
Read the entire Tages-Anzeiger article external pagehere (in German).
Find out more about the Sustainable Food Processing Group at ETH Zurich here
The WFSC supports a Flagship project focused on the topic of novel uses of alternative proteins for feed and food. The initiative is a collaboration of nine WFSC member groups, led by Prof. Alexander Mathys. Six projects will be underway this year, and efforts continue to secure funding to build the initiative.