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DTSTART;TZID=UTC:20260107T140000
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SUMMARY:BLUE BIOECONOMY - Algae for Food Innovation: Sustainable Ingredients from Aquatic Biomass
DESCRIPTION:Course Type: Applied Blended Challenge (ABC) Programme \nThese 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. \n  \nDuration and Timeline:  \n\nCourse components and contact hours: 16 hrs asynchronous online\, 30 hrs on-site\nOnline component: 7\, 14\, 21 and 28 January 2026\, 14:00 – 18:00 (Portugal Time)\nOn-site component: 2 – 6 February 2026 (it will take place: SANTARÉM\, Portugal)\n\n  \nAward\, Credits and Certification  \nOn successful completion of the course participants will receive 3 ECTS credits and a certificate of attendance \nOrganised by: \nSantarém Polytechnic University (Portugal) Lead and Host Institution \n\nProfessor Joana Ferreira\nProfessor João Gago\nProfessor Maria Lima\nProfessor Marília Henriques\nProfessor Paula Ruivo\nProfessor Patrícia Henriques\n\nUniversidad Francisco de Vitoria (Spain) \n\nProfessor Maria José Herrero\nProfessor Estela Lago\n\nExternal stakeholders that will be involved in the course: \n\nALGAplus\nAllmicroalgae\nGreen Aqua Póvoa\n\n  \nCourse Description and Learning Objectives \nCourse Description: \n\n“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. “\n\nONLINE Modules (16h)  \n\nIntroduction to Algae & Sustainability (2 hours)\nNutritional and Functional Composition of Algae (4 hours)\nSensory Innovation and Culinary Applications (4 hours)\nProcessing and Valorisation of Algal Biomass (4 hours)\nEntrepreneurship and Circular Food Innovation (2 hours)\n\nON CAMPUS (30h\, 5 Days)  \n\nDay 1 – Microalgae Technologies in Practice (6h) – Algae Cultivation and Applications in Sustainable Ingredients – Field Visit to Allmicroalgae (Pataias)\nDay 2 – Immersion & Inspiration (6h) – Introduction to Blue Bioeconomy & Site Visit – Seaweed Farming in Algaplus (Ílhavo)\nDay 3 – Circularity in Aquaculture & Product Prototyping (6h) – Upcycling Aquatic Resources + Starting Product Development – Field Visit to GreenAqua (Vila Franca de Xira)\nDay 4 – Lab Day: Prototype & Analysis (6h) – Algae-based Product Development & Testing\nDay 5 – Pitch\, Showcase & Feedback (6h) – From Lab to Market – Present Your Blue Innovation\n\nSpecific learning objectives include: \n\nPromote innovation in the blue bioeconomy by unlocking the potential of microalgae and seaweed as sustainable\, functional food ingredients.\nEncourage interdisciplinary learning and collaboration between students\, researchers\, and industry stakeholders.\nAddress real-world challenges related to the limited integration of algae into mainstream foods\, such as sensory limitations\, regulatory hurdles\, and supply chain fragmentation.\nDevelop practical and entrepreneurial skills to design and prototype scalable food applications aligned with circular economy principles and SDGs.\nBridge the gap between science and industry by involving companies like Allmicroalgae and ALGAPlus in hands-on learning experiences.\nStimulate awareness and critical thinking around consumer expectations\, sustainable sourcing\, and innovative product development using aquatic biomass.\n\nBy the end of the course\, students will be able to: \n\nexplore the role of microalgae and seaweed as sustainable and innovative food ingredients within the blue bioeconomy;\n  develop skills to incorporate algae into food formulations\, including flavor\, texture\, and functional properties optimisation.\n gain knowledge in marine biotechnology\, circular food systems and consumer engagement.\n\nWhich students would find this course useful for them? \nThis course may be suitable for students from ACE2-EU partner universities enrolled in undergraduate or postgraduate programmes in the following fields: \n\nFood science and technology\nGastronomic Sciences\nBiotechnology\nNutrition\nSustainability and circular bioeconomy\n\nThis course may be suitable for those who have an interest in: \n\nBiotechnology\nFood Science\nSustainability\n\nRecommended Language Level : \n\nBasic to intermediate level of English (B1 – B2)\, as the working language will be English\n\nApplication Process: \nInterested applicants should \n🔗 Apply here: https://forms.gle/zBzPbSMLUUvx7xaR6 \nDeadline for receipt of applications: 5 December 2025 \nA notification of acceptance to participate will be sent to successful applicants  \nFurther Information \nFor any further information or queries related to the course\, please contact: \nEmail: joana.ferreira@esa.ipsantarem.pt
URL:https://www.ace2eu.eu/event/blue-bioeconomy-algae-for-food-innovation-sustainable-ingredients-from-aquatic-biomass/
CATEGORIES:Student Opportunities
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