LOV PROJECTS
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PROJECT : SUSPUFA

Scientific project

SUSPUFA

Sustainable production of health-promoting n-3 LC-PUFA using agro food industry by-products through microalgae

Principal Investigator(s) :

Prof Harry Wichers

Local Coordinator(s) :

Thierry Blasco

Team(s) involved :

CHOC
PISCO

Members :

Thierry Blasco | Marc Boutoute | Maryline Montanes | | | | | | | | | | | |
The objective of SUSPUFA project is to develop sustainable production of omega3 fatty acids through microalgae cultivation and to evaluate produced FA as fish oil replacement for incorporation in food formulations.
The objective of SUSPUFA project is to develop an innovative process for sustainable production of high value n-3 long chain polyunsaturated fatty acids (n-3 LCPUFA) using agro food industry by-products through microalgae cultivation and to evaluate produced n-3LCPUFAs as fish oil replacement for incorporation in food formulations.Scientific evidence points out that an appropriate intake of n-3 LCPUFA, widely known as ‘omega-3’, exhibit protective effect on human health. Health-promoting algae n-3 LCPUFA produced in sustainable way will be incorporated in formulations in order to create high added values food products intended to improve the health status of the consumer.

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