MSc in Chemical Engineering, Semnan University, Iran
MSc in Chemistry, Lund University
In my thesis, advanced processing methods will be applied to increase the digestibility and nutrient availability of brown seaweeds. This will be achieved through employing enzymes and fermentation (using potential probiotic strains) to increase nutritional availability and remove inedible or potentially harmful substances. The processed ingredients will be analyzed to identify composition of the materials, and potential prebiotic effects.
Prof. Eva Nordberg Karlsson
Prof. Guðmundur Óli Hreggviðsson, University of Iceland
Dr. Javier A Linares-Pasten, Lund University