May 13 – 11:30 am – 12:00 pm
UNIgreen’s JRC3 – Food Technology, Quality and Safety Webinar Series: Episode 2
This event, organized within the UNIgreen JRC3 Food Technology, Quality and Safety, brings together researchers, students and food industry professionals to discuss packaging-related strategies for addressing sustainability in food chains.
Thematic
The webinar offers an introduction to how microalgae are produced and how they can be used in food applications. It outlines the basics of cultivation and processing, the factors that influence ingredient quality, and the ways microalgae can be incorporated either directly into foods or indirectly through animal feed that affects the quality of products consumed by humans. The session highlights both possibilities and limitations, aiming to give participants a realistic, cross disciplinary view of where microalgae may contribute within the food sector.
When?
On Wednesday, 13 May 2026, join us for an online event, from 10:30 to 12:00 CEST with expert speaker and engaging discussions.
Who should join?
Researchers, students, food industry professionals and anyone curious about food quality preservation and in the prevention of food wastage.
Speaker
Tania Mazzuca Sobczuk
Academic and researcher in bioprocesses and microalgae biotechnology at the University of Almería
She has experience in the sustainable valorization of biomass and by products, the development of high value ingredients, and the design of technologies for microalgae dewatering and biomolecule purification. She combines this work with teaching and international academic coordination, integrating into her educational approach the SDGs she is most committed to: Zero Hunger and Zero Waste. Her work brings together chemical engineering and biotechnology to contribute to more sustainable food systems and the circular bioeconomy.
