Algae? Why not?
The research of WFSC member Prof. Alexander Mathys on improving production systems of algae for food featured in Migros Magazine.
Algae is a promising emerging protein source, as it contains up to 70 percent protein by dry mass, essential amino acids, and high amounts of micronutrients such as iron. The WFSC member group of Prof. Alexander Mathys, Sustainable Food Processing, are searching for process innovations to help make production of algae protein more efficient and sustainable. Through innovation, Prof. Mathys is convinced that algae can one day supply a substantial share of produced vegetable protein. Central to the innovative work of the group is the life cycle assessment of food products and systems, which allows for economic, environmental, and social aspects of products to be considered and compared.
Such research of Prof. Mathys is highlighted in a feature in Migros Magazine (30 April 2018, MM18). The article is part of a series on research at ETH Zurich.
Read the full article in Migros Magazine (in German) external page 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.