How would algae contribute to the future of food? There is an increasing interest in seaweed, a common name for macro marine algae such as brown, red, and green algae. Moreover, algae may be able to help to future food security since they are rich in nutrients as well as protein content. They could be used in many human diet areas including snacks, sushi, salads, soups, and vegetarian protein source.
One example is red algae species Porphyra yezoensis that is commonly used in sushi rolling and contains about 47% protein content.
- SLO 06.01: Apply the best practices for learning algae
- SLO 06.02: Describe the main characteristics of Kingdom Protista
- SLO 06.03: Distinguish between macro and micro algae
- SLO 06.04: Distinguish between Chlamydomonas and Euglena
- SLO 06.05: Identify given plant species with their scientific names based on their key features
- SLO 06.06: Describe the main characteristics of heterotrophic fungi-like protists
- SLO 06.07: Provide examples to phylums of Chloro-, Phaeo-, and Rhodo-phyta
- Assessment 1: TRUE or FALSE: The part that attach algae to its substrate is called “holdfast.”
- Assessment 2: TRUE or FALSE: Gel-like lab product that originally comes from red algae is called “agar.”
- Assessment 3: Provide evidence that green algae is the ancestor of green plants.
- Assessment 4: List the potential of algae as future super-food.
- This can be explained by the similarities between green algae and plants
- Algae definitely has a great potential for future food because of many reasons including high content of protein, minerals, vitamins, as well as its resilience to environmental stress