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Betonblokken langs de Oosterschelde begroeid met zeewier
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KelpNoodle 6e.jpg
StF2017 Voorgerecht met priemwier.jpg
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Algae for cooking

18 MAA 2021
Algae for cooking
Global demand for macroalgal and microalgal foods is growing and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. Despite this trend, cooking with seaweed is still far from mainstream in our western culture. This raises an important question:
What takes us Europeans and Americans (as opposed to our Asian friends) so long?
Is it in our culture?
Is it in our native algae species?
Or are we simply not awake yet?
Seaweed chefs, professors and other experts in the field will share their latest insights on this topic, and will – without a doubt – leave you with
a greater appetite for algae.

April 15th, 2021
14.30 – 18.00 h (CET)
More information and registration:
EABA - European Algae Biomass Association