The first edition of the International Congress on Algae Biotechnology was held in Lisbon. The event, which brought together over 300 participants, 100 organisations and representatives from 22 countries, stood out as an essential meeting point for researchers, industry, entrepreneurs and students in the Blue Biotechnology sector.
During three intense days of scientific conferences, interactive sessions and networking, ICAB was the stage for in-depth reflections on the role of algae in sustainable and technological solutions to the current challenges facing the planet. Joining the event, GreenCoLab travelled with a delegation of around 40 members participating with oral and poster presentations, promoting unique gastronomic experiences and literary initiatives with two book launches. At the venue, the organization showcased its institutional both near Necton, WISSI, and CellDEG, highlighting its services portfolio for the industry and exhibiting several functional prototypes developed the Working Groups.
Some of the standout presentations included:
🔹 “Advancing Sustainable Cultivation of Atlantic Nori: Strain Selection for Enhanced Growth and Quality” – Madalena Caria Mendes (Algae Vertical project SP1b)
🔹 “Evaluating the sustainability of heterotrophic alternative proteins: the Chlorella spp. case study” – Lais Speranza (Giant Leaps Project)
🔹 “Exploring microalgae biomass for vegan scrambled egg formulations” – Kricelle Deamici (Missão Interface – ANI)
🔹 “Tailored Haptophytes for Aquafeeds and Efficient Industrial Production” – Daniel Figueiredo (Algae Vertical project SP1b)
🔹 “Life cycle assessment of photoautotrophic production of Limnospira platensis (Spirulina)” – Sofia Navalho (Algae Vertical project SP1a)
🔹 “Unlocking the potential of algae with the ALGAEREFINE platform for sustainable biorefinery ingredients” – Mariam Kholany (Algae Vertical project SP2)
🔹 “Spirulina as the main ingredient of a plant-based animal product alternative” – Inês Guerra (Locality project)
🔹 “Implementation of a transversal scalable multi-product aqueous-based biorefinery pipeline for red algae biomass” – Pedro Letras (Algae Vertical project SP2)
🔹 “From Research to Market: Developing a Pipeline of Services and Prototypes for the Algae Sector” – Hugo Pereira (Missão Interface – ANI)
In addition, GreenCoLab brought over 25 scientific posters to the floor, representing a wide array of Portuguese and EU-funded projects such as IBEROBIO, COSEC, ALGAE4IBD, REALM, INOVACEL, the Portuguese BlueBio Bank (WP9), Algae Vertical (WP5), and more.
On the 3rd Day of the congress, GreenCoLab launched with three unique initiatives, which brought together science, creativity and the senses:
- ‘The Green of the Blue: Discovering the World of Algae’ Book – The launch of an illustrated children’s book, developed entirely by members of GreenCoLab, which aims to spark curiosity and ecological awareness in younger generations. The session was attended by Liliana Martins Silva, from the Coordinating Office of the School Library Network, who reinforced the importance of bringing algae into the classroom and the imagination of the youngest children.
- ‘The Whole Ocean On A Plate – Science, Cuisine And Algae Production’ Book – A collaboration between Chef Leonel Pereira (CheckIN Restaurant); João Navalho (Necton),Hugo Pereira (GreenCoLab) and several guest authors from institutions such as LNEG, CCMAR, ALGAplus and ISA. This editorial project crosses science, gastronomy and innovation, inviting readers to explore the sensory and nutritional potential of algae, from production to the plate.
- All-day Gastronomic Menu with Algae-Based Products – During the conference coffee breaks and lunches, participants were surprised with an innovative gastronomic experience promoted by GreenCoLab. With the support of Sumol Compal , Colab4Food, CheckIN Restaurant and ISA, creative based-algae delicacies were served, from starters to desserts, highlighting their nutritional value, flavour and sustainability.
These actions reflect GreenCoLab’s commitment to promoting knowledge, innovation and awareness of the potential of algae in multiple areas, from education to food.
