Recent years have seen an increase in discussion around the impact of our dietary choices not only on personal health, but on global issues such as food security and climate change. Much focus has been placed on eating a plant-based diet and eschewing animal-sourced foods, with vegetarian and vegan options becoming far more abundant across grocery stores and in restaurants. But as we look to the future, what other sources and types of food could help foster health for both people & planet?
In this series on Food of the Future, we're looking to delve into as-of-yet underutilized food sources that hold promise in their nutritional, environmental, and societal impact. The series consists of four topics, each focusing on a different alternative food source. This particular topic is dedicated to algae & aquaculture.
We welcome Original Research, Review, and Perspective articles covering topics including but not limited to:
• Nutritional values of algal components, application of algal components in the food industry, nutrient bioavailability, and their effects on human health;
• Antiviral agents, immunity-enhancing agents, and antibacterial agents that can be induced by algal components and the effects of these agents on human health;
• Novel technologies and feed management practices for the development of eco-friendly aquaculture and their significance to the environment and society;
• Utilization of primary and secondary resources as sustainable feeds for global aquaculture
• Developments in production and trends to improve the sustainability of the aquaculture sector
Explore the other collections within the Food of the Future series:Food of the Future: Underutilized FoodsFood of the Future: Meat and Dairy AlternativesFood of the Future: InsectsRecent years have seen an increase in discussion around the impact of our dietary choices not only on personal health, but on global issues such as food security and climate change. Much focus has been placed on eating a plant-based diet and eschewing animal-sourced foods, with vegetarian and vegan options becoming far more abundant across grocery stores and in restaurants. But as we look to the future, what other sources and types of food could help foster health for both people & planet?
In this series on Food of the Future, we're looking to delve into as-of-yet underutilized food sources that hold promise in their nutritional, environmental, and societal impact. The series consists of four topics, each focusing on a different alternative food source. This particular topic is dedicated to algae & aquaculture.
We welcome Original Research, Review, and Perspective articles covering topics including but not limited to:
• Nutritional values of algal components, application of algal components in the food industry, nutrient bioavailability, and their effects on human health;
• Antiviral agents, immunity-enhancing agents, and antibacterial agents that can be induced by algal components and the effects of these agents on human health;
• Novel technologies and feed management practices for the development of eco-friendly aquaculture and their significance to the environment and society;
• Utilization of primary and secondary resources as sustainable feeds for global aquaculture
• Developments in production and trends to improve the sustainability of the aquaculture sector
Explore the other collections within the Food of the Future series:Food of the Future: Underutilized FoodsFood of the Future: Meat and Dairy AlternativesFood of the Future: Insects