Algae, with their diverse strains and nutritional richness, present promising avenues for improving the diets of domesticated animals, enhancing the quality of food products, and promoting sustainability in agriculture. Algal by-products, derived from various industrial-scale cultivation and downstream processes, also offer additional opportunities for sustainable feed supplementation and food ingredient development. However, challenges such as production costs, processing logistics, and shelf-life stability hinder widespread adoption in both domesticated animal nutrition and food science applications. Addressing these challenges is crucial to unlocking the full potential of algae and algal by-products across these interconnected fields.
This research topic aims to foster interdisciplinary collaboration and knowledge exchange to advance the utilization of microalgae and macroalgae with their by-products in domesticated animal nutrition, sustainable agriculture, and food science. By investigating the nutritional composition, processing technologies, and multifaceted applications of algae and algal by-products, the goal is to identify practical solutions for overcoming barriers to their adoption in diverse contexts. Furthermore, the research will explore their potential to mitigate environmental impacts, enhance food products, and contribute to overall sustainability in agriculture and food systems.
Contributions to this research topic should explore various aspects of algae and the by-products in domesticated animal nutrition, sustainable agriculture, and food science. Authors are encouraged to investigate topics such as nutritional composition, processing technologies, functional properties, sensory attributes, environmental impacts, and economic feasibility. Original research articles, reviews, and perspectives that offer innovative insights and practical recommendations for integrating algae and algal by-products into sustainable diets for domesticated animals and food science applications are welcome. Additionally, interdisciplinary collaborations and studies that engage with stakeholders from diverse fields are encouraged to maximize the impact of the research findings.
Keywords:
Algal biomass, valorization, strains, algal by-products, domesticated animal nutrition, sustainable agriculture, food science, environmental mitigation
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
Algae, with their diverse strains and nutritional richness, present promising avenues for improving the diets of domesticated animals, enhancing the quality of food products, and promoting sustainability in agriculture. Algal by-products, derived from various industrial-scale cultivation and downstream processes, also offer additional opportunities for sustainable feed supplementation and food ingredient development. However, challenges such as production costs, processing logistics, and shelf-life stability hinder widespread adoption in both domesticated animal nutrition and food science applications. Addressing these challenges is crucial to unlocking the full potential of algae and algal by-products across these interconnected fields.
This research topic aims to foster interdisciplinary collaboration and knowledge exchange to advance the utilization of microalgae and macroalgae with their by-products in domesticated animal nutrition, sustainable agriculture, and food science. By investigating the nutritional composition, processing technologies, and multifaceted applications of algae and algal by-products, the goal is to identify practical solutions for overcoming barriers to their adoption in diverse contexts. Furthermore, the research will explore their potential to mitigate environmental impacts, enhance food products, and contribute to overall sustainability in agriculture and food systems.
Contributions to this research topic should explore various aspects of algae and the by-products in domesticated animal nutrition, sustainable agriculture, and food science. Authors are encouraged to investigate topics such as nutritional composition, processing technologies, functional properties, sensory attributes, environmental impacts, and economic feasibility. Original research articles, reviews, and perspectives that offer innovative insights and practical recommendations for integrating algae and algal by-products into sustainable diets for domesticated animals and food science applications are welcome. Additionally, interdisciplinary collaborations and studies that engage with stakeholders from diverse fields are encouraged to maximize the impact of the research findings.
Keywords:
Algal biomass, valorization, strains, algal by-products, domesticated animal nutrition, sustainable agriculture, food science, environmental mitigation
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.