Joël Fleurence, Nantes University, France.
ISBN : 9781789452297
Publication Date : March 2026
Hardcover 254 pp
165.00 USD
Co-publisher
Algae have long been exploited as a marine resource for human and animal consumption. Marine Algae, A Sustainable Food Resource provides an overview of the current uses of this renewable resource, while exploring its development prospects.
This book mainly focuses on macroalgae, which account for most of the biomass harvested worldwide, both through algaculture and gathering. It provides an analysis of the main biological and ecological characteristics of these organisms, as well as an in-depth examination of their biochemical composition, which is responsible for their specific nutritional properties.
The technological processes involved in transforming algae into food products are described in detail, as are the regulations governing their use in human food. This book also highlights the prospects for exploiting marine algae, particularly in the development of functional foods for human and animal nutrition.
Finally, several culinary suggestions are given to illustrate the potential of these products, helping to establish a concrete link between scientific knowledge and the gastronomic value of this resource, which is still relatively unknown in the West.
1. Algae: Biological and Ecological Characteristics.
2. Algae Species Used in Human Nutrition.
3. Production Methods.
4. Biochemical Composition and Nutritional Value of Marine Algae.
5. Processing Methods.
6. Applications in Human Nutrition.
7. Regulations Applicable to Algae and Their Use in Food.
8. Outlook.
Joël Fleurence is a professor in the ISOMER laboratory at Nantes University, France. His research focuses on the use of algae in human nutrition. He has contributed to over a hundred international publications and has had several books published.
