Supported by:
Organised by EIT Food partners, the aim of this online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities.
The course will also offer insights and examples from an industrial and entrepreneurial perspective, that can help the participants to found or improve their own algal-based business.
The workshop will run for two days hosted virtually by the University of Cambridge Algal Innovation Centre (AIC) UK, Fraunhofer Institute Stuttgart, Germany and Matís, Iceland.
For more information: https://www.eitfood.eu/projects/algal-biotechnology-techniques-and-opportunities-for-the-sustainable-bioeconomy-2020