Journal of Food Processing & Technology

Strategies for producing food from microalgae for improved food security

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Ian A Watson

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Microalgae offer the world a potential solution for sustainable sources of protein, carbohydrates and oils. In the face of a growing
population, set to rise to 9.7 billion by 2050, there are increasing pressures on production of protein. This is exacerbated by the
increase desire of people world-wide to consume more meat where the production of livestock has a significant feed requirement.
Microalgae encapsulate a combination of protein, carbohydrates and essential oils which can be used for different foods and offer a
potential solution to increased food security. Various strategies for producing microalgae for food at scale will be investigated and
their feasibility as a protein substitute assessed.

Biography :

Ian A Watson first degree was in Applied Physics followed by a PhD from the School of Engineering, University of Glasgow, in “Optimising the gaseous discharge and optical
coupling of a pulsed CO2 laser”. He has extensively researched the effects of high power laser beams on microorganisms and laser sterilization and inactivation; publishing
on direct effects of lasers and their efficacy on decontaminating different substrates (solids, liquids and air) and a range of microorganisms (E. coli to B. atrophaeus, an
anthrax simulant). He is actively investigating microalgal growth, dewatering and extraction of biofuel and utilization of microalgae for food.