Sensalg’ offers a series of algae workshops covering a large spectrum of topics, from general knowledge to the production and valorisation of algae biomass: seaweed and micro-algae biology, land-based and open-sea cultivation, industrial valorisation pathways (process, products, markets, applications, regulation), secure harvesting practices, cooking workshops…etc.
These practical workshops last, in most cases, half a day. The session can take place either in your premises or in our own building which could enable you to access technical facilities or take part in field training.
Workshop 1: Algae and process
- General introduction on algae: production and market
- Impact of processing on algae biomass (6 seaweed: Sea lettuce, Dulse, Sugar kelp, Sea spaghetti, Wakame, Atlantic Wakame)
- On the CEVA premises: blanching, salting and drying
- Examples of cooking prototypes
Workshop 2: Algae and nutrition
- General introduction on algae: production and market
- The best features of algae depending on species and treatments (6 seaweed: Sea lettuce, Dulse, Sugar kelp, Sea spaghetti, Wakame, Atlantic Wakame)
- Which nutrition claims are possible?
- Examples of cooking prototypes
Workshop 3 : Halophytic plants
- General introduction on halophytic plants (Glassworth, Criste marine): production and market
- The best features of the plants: nutrition, cooking properties
- Which treatments to stabilize the biomass?
- Examples of cooking prototypes
