Collection of healthy algae from diverse marine ecosystems and creation of unialgal cultures in order to install and acclimatize them in the laboratory and grow them in controlled conditions.

Study of the life cycle of algae, since the selected species exhibit alternation of generations without fully knowing the season and the environmental conditions required for their production. Investigation of conditions for optimal growth and development in order to develop and optimize a realistic mass culture protocol.

Installation of algae for biomass production in KEFISH's existing pilot plant, exploiting their experience from previous research projects. The tanks will have controlled light, water temperature and ventilation, and algae nutrients will derive from water from juvenile tanks. The incoming and outgoing nutrient loads from the tanks will be controlled and combined to the growth rates.

Treatment of C. teedii rosehip biomass for extraction of k-carrageenan after the removal of solid residues and check of their chemical composition. Enrichment after precipitation of the polysaccharides with potassium chloride or ethanol.

Aqueous extraction of U. rigida and precipitation of ulvans by addition of ethanol. Reconstitution and second precipitation and / or treatment with proteinase in oerder to produce a higher quality end product. Optimization of the protocol to achieve the highest efficiency with the “greenest” possible conditions.

Production of refined extracts rich in amino acids, vitamins and trace elements from both macroalgae by aqueous and / or hydroethanol extraction and appropriate treatment.

Verification of the quality of produced polysaccharides and refined extracts by spectroscopic analysis and measurement of physicochemical properties.

Assessment of biological activity (antioxidant, anti-inflammatory) of the produced polysaccharides and refined extracts, as well as evaluation of the cytotoxicity.

Utilization of the produced polysaccharides and refined extracts as food additives (stabilizers, thickeners, emulsifiers), as ingredients with prominent organoleptic properties, but also with biological activity in new functional foods.

Replacement of the imported polysaccharides with the high-quality domestic polysaccharides in order to improve the organoleptic characteristics of existing products.

Utilization of macroalgae biomass (in dry form) into instant snacks.