Seaweeds and Seaweed-Derived Compounds

Monica Trif is a researcher in the Food Research Department at the Centre for innovative process engineering GmbH in GermanyFatih Ozogul is a Professor in the Department of Seafood Processing Technology, Faculty of Fisheries, at Cukurova University in TurkeyAlexandru Rusu is a researcher in the Strategic Research Department for Biozoon Food Innovations in Germany

• Why global interest in seaweed? Can seaweed conquer the world?.- Green and environmentally friendly technologies to develop macroalgal biorefineries.- Functional properties of seaweed on gut microbiota.- Seaweeds: A Holistic Approach to Heathy Diets and to an Ideal Food Pinar.- Seaweed-derived polysaccharides and peptides and their potential benefits for human health and food applications.- Seaweed as a Novel Feed Resource Including Nutritional Value and Implication Product Quality Animal Health.- Synthesis of Nanoparticles from Seaweeds and their Biopotency.- Pharmacological Activities of Seaweeds.- Macroalgal nutraceuticals and phycotherapeutants.- Seaweeds Polyphenolic Compounds: A Marine Potential for Human Skin Health.- Cosmetic and dermatological application of seaweed: skincare therapy-cosmeceuticals.- Sustainable and cost-effective management of residual aquatic seaweed biomass.- Business opportunity for seaweeds biorefineries.- Seaweeds in Integrated Multi-trophic Aquaculture: environmental benefits and bioactive compounds production.- The primary bioactive compounds of seaweeds.- Seaweeds as growth promoter and crop protectant – modern agriculture application.- Sustainable Encapsulation Materials Derived from Seaweed.- State of the World’s Commercially Seaweeds Genetic Resources for Food and Feeds.- The legal status and compliance of Seaweed and Seaweed-Derived Compounds.- Global Initiatives, future challenges, & trends for the wider use of seaweed.