Ulva microbiome: collaboration among Ghent University and University of Gothenburg
One week filled with data analyses, sample collection, and result interpretations – finally in person again!
Latest Posts
Thank you, British Phycological Society!
My picture entitled “Forestal” wins the Hilda Canter-Lund award 2021
The changing tides of agriculture: How seaweeds help to shape a greener future
Cover story of the Swedish popular science journal, Havsutsikt
NEW paper: Off-shore aquaculture of Sea Lettuce beyond pilot scale
Sustainable large-scale aquaculture of the northern hemisphere Sea Lettuce, Ulva fenestrata, in an off-shore seafarm
Detection of the green algae biodiversity with better resolution – a metabarcoding approach using eDNA
Contribute your sample to measure the global biodiversity of Ulva sensu lato
We made a SEAWEED MOVIE!
Learn about the various ways we can use seaweed as a sustainable future food
Join us at the International Science Festival 2021!
Watch our movie on seaweed as a future food source and listen to public lectures!
Seaweed is a promising sustainable source of vegan protein
Our new study in FOOD CHEMISTRY confirms: the nutritional quality of seaweed proteins can be improved after protein extraction.
NEW year, NEW species, NEW biodiversity article
DNA barcoding of the German green supralittoral zone indicates the distribution and phenotypic plasticity of Blidingia species and reveals Blidingia cornuta sp. nov.
Valuable components of Ulva intestinalis: publication out now!
New implications for the emerging seaweed aquaculture industry
