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Showcase Bioeconomy: Seaweed as a Sustainable Source of Raw Materials

The photo prints are only free of charge if a report is being written about the university. Please use the reference: University of Hohenheim or the source mentioned below the picture

The University of Hohenheim has been conducting research for years into the use of algae as an ingredient in food, amongst other things. In the photo: Micro algae powder for sausage production. | Image source: University of Hohenheim / Astrid Untermann

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