Marine Microalgae News Today

If you’ve ever wondered what all that smelly black stuff is on the beach, read on and we may be able to answer a few of your questions. The Playa Istmito Project is a participatory science project in which Bocatoreño students partner with the Smithsonian Tropical Research Institute to learn about algal blooms, how they […]

The volunteers participating in a tasting study at the University of Hohenheim tested a new food: microalgae. The taste is reminiscent of fish and the recipe is still being fine-tuned. From a nutritional point of view, the single-cell organisms are veritable all-rounders. Just like marine fish, they are a source of important omega-3 fatty acids and high levels of protein, dietary fiber, vitamins, and carotenoids.

This report represents the research and views of the author. It does not necessarily represent the views of the Center on Global Energy Policy. The piece may be subject to further revision.

Scientists are rushing to develop more sustainable processes for producing beneficial nutritional goods like Omega-3 fatty acids, biodiesel, aquaculture feed, and animal fodder from quickly proliferating microalgae in order to preserve the world's fish populations and seas.

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