PhD develops the food trend of the future: Sugar kelp
- Department of Ecoscience
Fresh, crisp and with a note of nuts. This is what the new superfood tastes like, and the food industry is waking up to its potential. But if we are to serve kelp for dinner, something needs to be done in the production. It has to be both sustainable and yields need to be large enough for business to be interested. Industrial PhD Teis Boderskov has taken up this challenge with Hjarnø Havbrug, Orbicon WSP and Aarhus University.