EIT Food, Europe’s leading food innovation initiative, is working to make the food system more sustainable, healthy and trusted, plans some short professional development courses to provide introductory hands-on training and theory in algal biology, culturing, growth and subsequent molecular and metabolite analysis under laboratory and small to large scale growth facilities, as well as giving business information and networking opportunities specifically tailored towards the algal bioeconomy.
The places and dates of the workshops are:
- Fraunhofer Institute, Stuttgart, Germany from November 12 – 13. Registration is open.
- Matís ohf., Reykjavík & Stykkishólmur, Iceland in October.
- University of Cambridge, Algal Innovation Centre (AIC), Cambridge, UK from December 12 – 13. Registration open.
- University of Cambridge, Algal Innovation Centre (AIC) - Practical Algal Biotransformation Course, Cambridge, UK from December 10 – 11.
- A4F, Portugal in November.
Alongside core content on algal physiology, taxonomy, products and regulation, each location will specialize in one core theme: Cambridge - algal physiology and omics; Matís – micro and macro-algal biotechnology and investment opportunities; Fraunhofer - algal production, harvesting, processing and nutraceuticals and regulation).
The program will provide an opportunity for postgraduate, postdoctorate and SME and multinational industry R&D managers, researchers and entrepreneurs to be trained in algal biotechnology research and to understand the opportunities available for its incorporation in the sustainable food bioeconomy.
More information and application here.
