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BLUE BIOECONOMY – Algae for Food Innovation: Sustainable Ingredients from Aquatic Biomass

January 7 @ 2:00 pm - January 28 @ 6:00 pm

Course Type: Applied Blended Challenge (ABC) Programme

These are blended credit-bearing programmes which use a challenge-based pedagogical approach will involve a minimum of one mobility week for participating students and will be open to students from all ACE2-EU Alliance members. The main aim of ABCs is to allow students to work collectively on developing work plans and solutions focussed on solving real-world challenges identified by external stakeholders relevant to EU priority areas, through a blended challenge- based pedagogical approach.

 

Duration and Timeline:

  • Course components and contact hours: 16 hrs asynchronous online, 30 hrs on-site
  • Online component: 7, 14, 21 and 28 January 2026, 14:00 – 18:00 (Portugal Time)
  • On-site component: 2 – 6 February 2026 (it will take place: SANTARÉM, Portugal)

 

Award, Credits and Certification

On successful completion of the course participants will receive 3 ECTS credits and a certificate of attendance

Organised by:

Santarém Polytechnic University (Portugal) Lead and Host Institution

  • Professor Joana Ferreira
  • Professor João Gago
  • Professor Maria Lima
  • Professor Marília Henriques
  • Professor Paula Ruivo
  • Professor Patrícia Henriques

Universidad Francisco de Vitoria (Spain)

  • Professor Maria José Herrero
  • Professor Estela Lago

External stakeholders that will be involved in the course:

  • ALGAplus
  • Allmicroalgae
  • Green Aqua Póvoa

 

Course Description and Learning Objectives

Course Description:

  • “Blue Bioeconomy: Algae for Food Innovation is a blended international challenge (ABC) that brings together students to explore how algae and other aquatic biomass can be used to create sustainable food ingredients. Through teamwork, expert mentoring, and hands-on activities, students will develop innovative ideas and practical solutions to real-world challenges in the algae-based food sector. The course combines online sessions with an in-person mobility component and is open to both undergraduate and postgraduate students interested in food innovation, biotechnology, sustainability, and the bioeconomy. “

ONLINE Modules (16h)

  1. Introduction to Algae & Sustainability (2 hours)
  2. Nutritional and Functional Composition of Algae (4 hours)
  3. Sensory Innovation and Culinary Applications (4 hours)
  4. Processing and Valorisation of Algal Biomass (4 hours)
  5. Entrepreneurship and Circular Food Innovation (2 hours)

ON CAMPUS (30h, 5 Days)

  • Day 1 – Microalgae Technologies in Practice (6h) – Algae Cultivation and Applications in Sustainable Ingredients – Field Visit to Allmicroalgae (Pataias)
  • Day 2 – Immersion & Inspiration (6h) – Introduction to Blue Bioeconomy & Site Visit – Seaweed Farming in Algaplus (Ílhavo)
  • Day 3 – Circularity in Aquaculture & Product Prototyping (6h) – Upcycling Aquatic Resources + Starting Product Development – Field Visit to GreenAqua (Vila Franca de Xira)
  • Day 4 – Lab Day: Prototype & Analysis (6h) – Algae-based Product Development & Testing
  • Day 5 – Pitch, Showcase & Feedback (6h) – From Lab to Market – Present Your Blue Innovation

Specific learning objectives include:

  • Promote innovation in the blue bioeconomy by unlocking the potential of microalgae and seaweed as sustainable, functional food ingredients.
  • Encourage interdisciplinary learning and collaboration between students, researchers, and industry stakeholders.
  • Address real-world challenges related to the limited integration of algae into mainstream foods, such as sensory limitations, regulatory hurdles, and supply chain fragmentation.
  • Develop practical and entrepreneurial skills to design and prototype scalable food applications aligned with circular economy principles and SDGs.
  • Bridge the gap between science and industry by involving companies like Allmicroalgae and ALGAPlus in hands-on learning experiences.
  • Stimulate awareness and critical thinking around consumer expectations, sustainable sourcing, and innovative product development using aquatic biomass.

By the end of the course, students will be able to:

  • explore the role of microalgae and seaweed as sustainable and innovative food ingredients within the blue bioeconomy;
  •   develop skills to incorporate algae into food formulations, including flavor, texture, and functional properties optimisation.
  •  gain knowledge in marine biotechnology, circular food systems and consumer engagement.

Which students would find this course useful for them?

This course may be suitable for students from ACE2-EU partner universities enrolled in undergraduate or postgraduate programmes in the following fields:

  • Food science and technology
  • Gastronomic Sciences
  • Biotechnology
  • Nutrition
  • Sustainability and circular bioeconomy

This course may be suitable for those who have an interest in:

  • Biotechnology
  • Food Science
  • Sustainability

Recommended Language Level :

  • Basic to intermediate level of English (B1 – B2), as the working language will be English

Application Process:

Interested applicants should

🔗 Apply here: https://forms.gle/zBzPbSMLUUvx7xaR6

Deadline for receipt of applications: 5 December 2025

A notification of acceptance to participate will be sent to successful applicants

Further Information

For any further information or queries related to the course, please contact:

Email: joana.ferreira@esa.ipsantarem.pt

Details

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