This course aims at providing an overview of the procedures which are used for the cultivation of microalgae and macroalgae (seaweed). Microalgae are needed as live food in aquaculture of shellfish, crustaceans and zooplankton or are considered as candidate biofuels. Cultivation techniques and life cycle control of macroalgae (seaweed) is also addressed. Seaweed are used as food but also as bioresource from which numerous products are extracted. Seaweeds are also considered as important components of integrated multitrophic aquaculture.
Content
1. Microalgae 1.1. Importance and uses of microalgae 1.2. Characteristics of microalgae, species cultured 1.3. Culture requirements: physical, chemical 1.4. Types of cultures and growth dynamics (autotrophic versus heterotrophic) 1.5. Culture systems and procedures (including highly intensive microalgal cultures for biofuel) 1.6. Problems and constraints: nutritional, technical, economical 1.7. Practical classes on the maintenance and quality analysis of microalgal cultures 2. Macroalgae 2.1. Origin and importance of macroalgae 2.2. Characteristics of macroalgae, species cultured 2.3. Life cycle control of commercial seaweed species 2.4. Culture systems and procedures for green, brown and red algae
Prerequisites
General biology, chemistry, biochemistry and basic knowledge on aquaculture
Learning outcomes
- The student knows the different procedures, which are used for the cultivation of microalgae and macroalgae.
- The student is able to describe how environmental parameters limit algal growth (including application in intensive cultures).
- The student understands and can apply algal growth dynamics.
- The student understands the advantages and disadvantages of autotrophic versus heterotrophic growth.
- The student has experienced basic techniques of microalgal culturing, has taken samples and has done quality checks.
Files/Documents
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