Application deadline: 15 November 2026
This course explores how biotechnology and emerging technologies can help address the nutritional and environmental challenges facing food systems. With a focus on alternative proteins, it introduces insect proteins, microbial production, cultivated meat and 3D food printing. Participants will examine the scientific principles behind these approaches and critically discuss their potential, limitations and implications for food safety and consumer acceptance.
Course Time
11h30 WET | 12h30 CET | 13h30 EET
Tutors
Carla Santos
Contact Hours
1
European Qualifications Framework (EQF)
Bachelor level (EQF6)
Prerequisites
None
Further information
Course Recognition
Attendance certificate upon request
Learning Outcomes
By the end of this lecture, students will be able to:
- Define algae and describe their cellular structures and functions.
- Recognize the diversity, evolution, and major applications of algae in food, medicine, personal care products, and biotechnology.
- Explain photosynthesis in algae, including its inputs, products, and cellular location.
- Compare green algae with higher plants and discuss their importance in research and bioproduction.
- Identify the structure, functions, and unique characteristics of cyanobacteria, as well as their current biotechnological applications and research trends.
Literature & Materials
Powerpoint presentation
Mentimeter
Please note
Please be aware of the course timezone provided in the course description. Converting the course times to your timezone may be necessary to ensure your availability.
