We have a dream that seaweed will be known to everybody as the healthy part of their everyday life. Therefore we are bringing together knowledge and experience to this international “Seaweed for Health” conference for research and business within nutraceutical, bioactive and pharmaceutic compounds in seaweed, and we hope that you will join us.
At the “Seaweed for Health” conference we will present and discuss the interest for compounds that possess an activity in e.g. food, feed and cosmetics, but on topics that goes beyond the nutritional and stabilising agents. The conference with also embraze toxicity and risk assessment such as legislation issues and barriers for the business. There is no seaweed business without the sustainable exploitation of the resource, and the conference will include seaweed collection and company visit in the local Connemara area to highlight the sustainability and promote seaweed activities. Please join us in Galway June 24-27, 2018, Ireland
We hope to see you in Galway for the conference this summer,
The organizing committee with mixed nationalities:
Susan L. Holdt (Denmark), Associate Professor at the National Food Institute, Technical University of Denmark (DTU Food) has a broad experience in (bioactive) components, ingredients, threshold values and Danish and EU regulations of seaweeds. Susan are involved in multi-extraction of seaweed valorizing and optimizing the biomass use compared to the single-extraction of e.g. the existing carrageenan/hydrocolloid/stabilizing agent industry. All the research is applied with national and international aprtners within both research and businesses. She is the Secretary General of the International Seaweed Association, has initiated the Danish Seaweed Organisation (DSO; Danish-seaweed.dk) a marketing platform for seaweed companies, and she is chair of the cross disciplinary Seaweed Network in Denmark (www.tangnet.dk) initiated in 2008, with more than 360 members from industry, universities, organizations, national authorities, chefs, fish farmers, groups and persons that work with or have interest in seaweed. Susan was chair of the National Organizing Committee for the 22nd International Seaweed Symposium, Copenhagen 2016 (www.iss-2016.org) which the National Food Institute, DTU (DTU Food) is hosting. This won the prize in the category “Best congress in Copenhagen in 2016 with less than 1,000 delegates”.
Stefan Kraan (Ireland), He moved to Ireland to pursue a PhD on phylogenetics and aquaculture of edible seaweeds at the National University of Ireland, Galway in 1998. He became manager of the Irish Seaweed Industry Organisation in 1998 and established the Irish Seaweed Centre in 2001, a dedicated R&D centre for seaweed-based research and development. In 2009 Stefan established Ocean Harvest Technology, a company dedicated in using seaweeds for animal health and production. After 8 years he resigned to pursue and develop some commercial ideas using seaweeds for a variety of purposes amongst them functional food ingredients for human food and novel algae cultivation systems for biomass production. He has organised the International Society for applied Phycology conference in 2008 in Galway and has been instrumental in several other seaweed meetings and conferences amongst them several International Seaweed Symposia. Dr Kraan is currently president of the International Seaweed Association.
Jane Teas (US), Jane received her doctorate in pathobiology from Johns Hopkins University with emphasis on to how everything that impacts health is actually related to a wider network of factors including diet, environment, social and personal behavior. She stumbled upon seaweed while doing library research as a postdoctoral fellow at Harvard School of Public Health. The ancient Egyptians were reported to have used seaweed to treat breast cancer, and Jane felt (unlike the author) there was more to dietary seaweed than just iodine. She began a career-long passion to try to understand why people who regularly consume seaweed have dramatically lower rates of many common cancers including breast, prostate, colon and skin. She has done work using whole seaweed or extracts on colon and breast cancer cells, supplemented feed to rats who were then administered a carcinogen, but mostly with clinical trials with healthy people monitoring changes in blood and urine biomarkers commonly associated with breast cancer risk. The absolute proof that seaweed is treating breast cancer has yet to be published and accepted by western societies. The dicotymy between the love for seaweed in Japan compared to the abhorrence of things seaweedy in the US and possibly elsewhere brings up a scientific/cultural problem of what is acceptable evidence. For Jane, seaweed remains a topic of infinite possibilities for health and research, and she is currently a research fellow at the Cooper Library of the University of South Carolina
Ditte B. Hermund (Denmark) Dr Ditte B. Hermund is a food scientist and emplyed in a postdoc postion at the National Food Institute in Copenhagen, Denmark. She did her PhD on extraction and characterization of antioxidant substances from Fucus vesiculosus. She also studied the potential of natural algae based antioxidants for hindering quality deterioation in omega-3 enriched food products.
Her current research focusses on extracting bioactive compounds from Saccharina latissima and determening their chemical composition and functional propreties, such as antioxidant and anti-enzymatic activity. Moreover, she studies how algae based ingredients can be used in cosmetic applications. Ditte is a dedicated scientist and an expert on phlorotannins (the major polyphenolic group in brown alga), the structural characterization of these and how they behave in highly complex food systems.
Michela Caprani (Ireland) Michela Caprani (Ireland) is a graduate of a BA in Nutraceuticals for Health and Nutrition from Dublin Institute of Technology (DIT).
She also studied alongside Stefan Kraan in Ocean Harvest Technology investigating the effects of macroalgae on fatty acid profiles in bovine milk. She did her thesis on the novel purification and nutraceutical screening of antioxidants bioactive peptides from Arthrospira platensis and plans to continue her studies on bioactive compounds from seaweeds.
John J Bolton
Emeritus Professor and Senior Research Scholar
Department of Biological Sciences
University of Cape Town
John has been a seaweed biologist for more than four decades, mostly at the University of Cape Town, South Africa, where he is currently Emeritus Professor and Senior Research Scholar. His research group works on a wide range of seaweed topics, from diversity, biogeography and systematics, through kelp forest studies, to the integrated aquaculture of seaweeds with marine invertebrates. He has co-authored more than 130 journal articles, as well as two books and a recent website, (www.southafrseaweeds.uct.ac.za) describing seaweed diversity in the three regions of South Africa. He has had 19 PhD students completed or submitted, five of whom worked on the molecular systematics of economically important groups (Gelidium, Gracilaria, Laurencia, Porphyra, and kelps, and their relatives). He believes that seaweeds have a major role to play in feeding people, both directly and through animal feed, in the near future.
Ole G. Mouritsen
Professor of gastrophysics, PhD DSc
Director, Smag for Livet
Japanese Cuisine Goodwill Ambassador
President of the Danish Gastronomical Academy
University of Copenhagen
Department of Food Science
Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen and affiliated with Nordic Food Lab. His research concentrates on basic science and its practical applications to biotechnology, biomedicine, gastrophysics, and gastronomy. He is an elected fellow of the Royal Danish Academy of Sciences and Letters, The Danish Academy of Technical Sciences, and president of the Danish Gastronomical Academy. He is a director of the national Danish center for taste Taste for Life. He has received a number of prestigious science and science communication prizes, most recently the Danish food&media award (2013) and the DuPont Nutrition & Health Science Medal for Excellence in Food Science (2016). In 2016 he was appointed Japanese Cuisine Goodwill Ambassador by The Japanese Ministry of Agriculture, Forestry, and Fisheries. In his spare time, he cooks and furthers his knowledge of all aspects of food, often in collaboration with chefs. His books include Sushi: Food for the Eye, the Body, and the Soul (2009); Seaweeds: Edible, Available, and Sustainable (2013); Umami: Unlocking the Secrets of the Fifth Taste (2014); Life—As a Matter of Fat (2016); and Mouthfeel: How Texture Makes Taste (2017).
Food and Travel Writer
West Cork, Ireland
Sally McKenna is the author of Extreme Greens: Understanding Seaweed. The book was described by the BBC Radio Four Food Programme as a “new bible on seaweed cookery”. Sally has written and published many guides to Ireland with her writing partner, John McKenna, the latest being Ireland the Best (HarperCollins 2018). A keen sea kayaker, Sally seeks to demystify the use of seaweed in cooking and to promote it as one of Ireland’s greatest natural resources.
Ira A. Levine, Ph.D. Professor
Natural and Applied Science Department
University of Southern Maine, Lewiston Auburn College
Lewiston, Maine 04240 USA, firstname.lastname@example.org
Dr. Ira A. Levine, Ph.D. is a tenured Professor of Natural and Applied Sciences at the University of Southern Maine, Director of the USM, LAC Aquatic Research Lab (algal genetic engineering, physiological ecology, and new product development). Additionally, Dr. Levine is the President and Board Chair of the Algae Foundation, Executive Director of Professors Beyond Borders, and the CEO of Algal Aquaculture Professionals, LLC. Dr. Levine was awarded the 2017-2018 University of Southern Maine Trustee Professorship, 2016-2017 U.S. State Department Distinguished Chair Fulbright award and the 2009-2010 U.S. State Department, Fulbright New Century Scholar and in 2007-2008 was a visiting professor of biology at Duke University. Dr. Levine combines 33 years of applied and basic research in the molecular, physiological ecology and cultivation of algae, aquatic farming management, and aquaculture engineering. Dr. Levine’s farming experience includes open-ocean and pond cultivation in Canada, China, Indonesia, Japan, Malaysia, Philippines, and USA (Hawaii, Florida, and Maine). Current efforts include algal cultivar enhancement for aquaculture and agriculture feed supplementation, human nutraceuticals, fine chemicals and plant-based biofuels. Additionally, the Levine lab has developed novel, anaerobic co-digestion of algae, wastewater solids and a high-strength organic feedstock producing significantly greater amounts of methane and subsequent electrical generation.
Following are hosting the conference: