Optimization and validation of a fermented egg white product

OvoFerm

The aim of the project is to optimize the production of a fermented egg white product with a novel sensory character including ensuring textural and microbiological stability as well as up-scaling of the fermentation process.

Algen-EPA

Together with the companies Roval GmbH and Henry Lamotte Oils, a process chain for the extraction of the omega-3 fatty acid EPA (eicosapentaenoic acid) from microalgae is to be developed. To this end, promising microalgae species are being investigated at Bremerhaven University of Applied Sciences and tested in large-scale production at the project partner Roval GmbH. After selecting and optimizing the algae production, EPA will be extracted and a marketable product developed.