Foods of Norway visits Chile for mutual knowledge exchange

 Just like Norway, Chile has a long, cold-water coastline full of macroalgae. This biomass can be used to develop new technologies for producing bioactive compounds, chemicals, feed and food ingredients and biofuel.

Magareth Øverland, Centre Director Foods of Norway

Magareth Øverland, Centre Director Foods of Norway

Håkon Sparre
 “The Institute for Cell Dynamics and Biotechnology (ICDB) at the University of Chile has substantial expertise in converting macroalgae to bioenergy and fine chemicals. Their knowledge complements ours. The collaboration between our two universities is a boost that enables us to maximize  the use of biomass”, says Foods of Norway’s Centre Director, NMBU professor Margareth Øverland.

She visits Chile together with NMBU researchers Felipe Eduardo Reveco-Urzua and Kiira Vuoristo. Earlier this Autumn researchers from Chile visited NMBU, exchanging insights in enzymology, fermentation and chemical characterization of seaweed.


Published 10. November 2016 - 11:53 - Updated 23. May 2017 - 19:11