Acronym YUM algae Title EnzYmes for improved sensory qUality of MicroALGAE ingredients in foods Summary

The YUM ALGAE project aims to improve the overall sensory quality of microalgae as a food ingredient, using enzymes, which will target two of the main organoleptic characteristics (aroma, flavor, color): the fish-like smell associated to volatile compounds and the green dark color from the microalgal pigments. In this project, two staple foods will be considered as case studies: bread and cheese, in which microalgae submitted to enzymatic treatment and produced without treatment will be incorporated, in order to evaluate the impact on the sensory profile.

Project webpage Start year 09/11/2021 End year 30/04/2024 ID EEA Grants iBB Role Partner iBB Budget 140 504,00 € Research Group 2BRG PI Carla Carvalho Project Partners ISA- Instituto Superior de Agronomia da Universidade de Lisboa (Coord.), Pagarete Microalgae Solutions Sociedade Unipessoal, Lda, NORCE - Norwegian Research Centre, A.S. Status Completed Funding Fundo Azul