algae | Aquaculture Matters

The Advanced Research Projects Agency – Energy (ARPA–E) intends to issue a new Funding Opportunity Announcement (FOA) in November, 2016, for the development of cultivation technologies benefiting the production of macroalgal-biomass (seaweeds) in the ocean. These technologies are expected to be deployed and support cultivation of macroalgal-biomass for the production of commodity fuels and chemicals. The primary challenge is to dramatically reduce capital and operating cost of macroalgae cultivation, while significantly increasing the range of deployment by expanding into off-shore environments.

The Teaming Partner List is being compiled to facilitate the formation of new project teams. ARPA-E intends to make the Teaming Partner List available on ARPA–E eXCHANGE (http://ARPA–E-foa.energy.gov), ARPA–E’s online application portal, in September 2016. Once posted, the Teaming Partner List will be updated periodically, until the close of the Full Application period, to reflect new Teaming Partners who have provided their information.

Read more below from the ARPA announcement.

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For Japanese food enthusiasts, seaweed is an expected part of a meal. But the researchers at Oregon State University are hoping to make the algae a bigger part of our everyday lives. The Food Innovation Team is focusing on Dulse (Palmaria palmata), a red algae common in the Pacific and Atlantic ocean. Dulse is high in healthy nutrients, grows quickly and easily in tank culture, and supposedly when grilled, has a taste similar to bacon.

Seaweed has been a staple in many cultures around the world, and algae is a key ingredient to many household products, such as ice cream and make up. Researchers and other food entrepreneurs hope to expand the use of seaweed, whether as a savory snack on its own or an ingredient in healthy goods.

Watch the video below and read more about OSU’s endeavors.