Algae and seaweed: Sustainable innovation

Algae can be used to make foods, medicines and energy. What role can researchers, entrepreneurs, policy makers and investors play in bringing ideas to the market?

algae image

The meeting is part of Oslo Innovation Week and the National Science Week (Forskningsdagene)and is open to all.

The earth consists of 12 % farmed land and 70 % oceans but food from land still make up 98 % of the world total production of food. With a growing world population researchers and companies are looking to the oceans in search for natural resources to be used in novel ways. In this search biotechnology can provide important tools.

Micro and macro algae have a large potential as medicine, energy, new food and feed, and may even be used in clothes. With a great diversity of algae and access to clean water,

Oslo Innovation Week logo
This event is part of a collaboration between Oslo Innovation Week and National Science Week.

Thursday 28 September in The dome at Oslo Science Park will be about research and innovation.

Norway has favourable conditions for this kind of sustainable industry. In this event  business cases from Norway and abroad will be presented and discussed. What does it take to make these potentials a reality and what are the main hurdles?

Programme (in progress)

Talks (10–15 min. each) followed by a panel discussion

Bente Edvardsen, Professor, Department of biosciences, University of Oslo (UiO).
UiO together with NIVA has the largest collection of living algae in the Nordics.

Gunvor Øie, Research director, Marine Resource Technology, SINTEF Ocean AS
SINTEF will together with The Norwegian University of Science and Technology (NTNU) in Trondheim be leading the new Norwegian Center for Plankton Technology due to open in August 2017.

Margareth Øverland, Professor, Foods of Norway, Norwegian University of Life Science.
The center aims to contribute to growth and increased value creation in the Norwegian aquaculture and agriculture industries by developing sustainable feed ingredients from natural bioresources that are not suitable for direct human consumption.  

Rene Wijffels, Scientific director, professor bioprocess engineering, AlgaePARC biorefinery, Wageningen University, The Netherlands.

Logos for Algae innovation


Published Sep. 8, 2017 4:02 PM - Last modified June 6, 2018 12:41 PM