SensAlg
Photograph taken from Unsplash
The aim of the project is to promote the consumption of Swedish grown seaweed by investigating opportunities and challenges regarding its sensory properties, i.e. appearance, smell, taste and texture. The project is a collaboration between Uppsala University, Chalmers University of Technology, University of Gothenburg, Axfoundation, Nordic Seafarm, FiskIdag and VegMe.
Details
- Period: 2022-12-01 – 2025-12-31
- Budget: 5,998,593 SEK
- Funder: Formas
- Type of funding: Project grant
Description
The project SensAlg - a sensory knowledge base for increased consumption of Swedish macroalgae has been awarded six million in research funding in Formas' call for Taste and Sensory.
Seaweed is a healthy and climate-smart raw material with great potential from a sustainability perspective; it does not compete for arable land and can be cultivated without fertilisers, pesticides and irrigation. However, the taste of seaweed, the vegetable of the sea, may be new to many, so knowledge of how it can best be adapted and optimised is of the utmost importance. In SensAlg, we will for the first time evaluate children and adolescents' acceptance of, and attitudes towards, foods made from seaweed.