Showcase Bioeconomy:
Seaweed as a Sustainable Source of Raw Materials
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Please use the reference: University of Hohenheim or the source mentioned below the picture
The University of Hohenheim has been conducting research for years into the use of algae as an ingredient in food, amongst other things. In the photo: Micro algae powder for sausage production. | Image source: University of Hohenheim / Astrid Untermann