The activity will start with a quiz on basic facts about seaweed. Afterwards, there will be a presentation about blanching, as this technique is often used in cuisine to process seaweed. In the presentation, we will answer the following questions: What is the principle behind blanching? How is it done? Why is it relevant for seaweed? To close the activity, we have planned a demonstration on blanching seaweed and we will offer seaweed-based products to the participants to taste.
João Trigo; Mar Vall-llosera Juanola, PhD Students, Dep of Biology and Biological Engineering -Food and Nutrition Science; Pearly Teo Huiyi, MSc student, Biology and Biological Engineering. All from Chalmers University of Technology.
Djur, jord och rymd
Göteborgs universitet, Humanisten
Renströmsgatan 6, 412 55 Göteborg