Photo: DTU Fødevareinstituttet

International symposium serves up latest research on seaweed

Monday 04 Apr 16

Contact

Susan Løvstad Holdt
Associate Professor
National Food Institute
+4593 51 89 22

Contact

Henrik Jarlbæk
Senior Scientific Officer
National Food Institute
+4541 67 70 04

The latest research about seaweed is on the programme when researchers and industry meet at the 22nd International Seaweed Symposium on 19-24 June 2016 in Copenhagen. Speakers from around the world will present on topics such as the health promoting bioactive substances in seaweed, risk assessment of potentially harmful substances and the most optimal methods for cultivating and harvesting seaweed. The National Food Institute, Technical University of Denmark, will host the symposium, which is organized in cooperation with Aarhus University, University of Southern Denmark and the seaweed industry.

There are almost as many ways of using seaweed as there are seaweed varieties. An international symposium in Copenhagen on 19-24 June 2016 puts the spotlight on the latest research into how best and most safely to utilize seaweed.

Danish and international experts will present on topics such as the health promoting bioactive substances in seaweed, risk assessment of potentially harmful substances in different varieties, the role of seaweed in gastronomy as well as the ecosystem’s impact on the natural occurrence of seaweed. The speakers will also talk about the most optimal methods for cultivating and harvesting seaweed and provide an updated overview of the Danish and international seaweed industry with a special focus on extraction of seaweed’s stabilizing ingredients (fx carrageenan), which is a major industry worldwide.

The organizers expect up to 500 participants from around the world. Asia is usually well represented at the symposium, as countries in this region have a long tradition for cultivating, eating, utilizing and processing seaweed. 

The symposium is relevant to people from research institutions, regulatory bodies, industry and journalists working within the field. Participants will be equipped with the latest research and have the opportunity to network and exchange experiences. There will also be an opportunity to hear what symposium ambassador René Redzepi, head chef and co-owner of the Danish two-Michelin star restaurant NOMA, thinks about using seaweed in gastronomy.

Programme

See the programme and find more information on the symposium website.

The symposium is organized in cooperation with Aarhus University, University of Southern Denmark and the seaweed industry.

Time

The symposium takes place from Sunday 19 June to Friday 24 June 2016.

On Wednesday 22 June participants can select one of four trips where they among other things will visit Danish businesses, which utilize seaweed to produce products and energy. The trips will also show glimpses of the local nature and cultural heritage. 

On Thursday 23 June (Midsummer Eve) there is a symposium dinner at Langeliniepavillonen.

Location

Scandic Hotel
Vester Søgade 6
1601 København
Denmark

Registration

Register for the symposium via the symposium website.

Registration fee

The fee is 880 euro per participant, which includes the trip on 22 June and the symposium dinner on 23 June. The fee for students is 615 euro including the trip, but excluding the symposium dinner, which can be added on for an additional 95 euro.

Contact

If you have any questions about the symposium you can email the organizers.