The Marine Biobased Chemistry research group is investigating the potential of fermented seaweed as a sustainable source of protein. Seaweed is rich in essential amino acids and nutrients, but due to its characteristic salty taste and limited digestibility, it is still rarely consumed in the Netherlands. Fermentation can improve these properties, making seaweed more appealing for consumption.
Researchers and students are fermenting different types of seaweed using various microorganisms. Biochemically, they are mapping how fermentation takes place and what effect it has on the product properties (proteins, amino acids, sugars, taste, etc.). By linking knowledge of food technology and chemistry, we can ensure that seaweed can serve as a tasty, nutritious, alternative source of protein in the future.
