Sophie Steinhagen – Seaweed Research

Contribute your sample to measure the global biodiversity of Ulva sensu lato

Learn about the various ways we can use seaweed as a sustainable future food

Watch our movie on seaweed as a future food source and listen to public lectures!

Our new study in FOOD CHEMISTRY confirms: the nutritional quality of seaweed proteins can be improved after protein extraction.

DNA barcoding of the German green supralittoral zone indicates the distribution and phenotypic plasticity of Blidingia species and reveals Blidingia cornuta sp. nov.

New implications for the emerging seaweed aquaculture industry

Vetenskapsfestivalen

New open access publication

Effects of irradiance, temperature, nutrients, and pCO2 on the growth and biochemical composition of cultivated Ulva fenestrata

Documentary by Klaus Thymann and Richard Björlin