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
Photo
Håkon Sparre
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.