Cultivating algae | Peter Mponzi with The Living Revolution

The Living Revolution

Algae is a high potential and high protein food. Learn how engineers and entrepreneurs like Peter Mponzi are using algae to cultivate the future of nutrition.

Peter Mponzi is a chemical process engineer by training and current entrepreneur in algal production. He has eight plus years experience in the renewable fuel industry, and is currently focusing specifically on downstream algal processing and scale-up. Mponzi talks us through the technical, regulatory and market success criteria for algal cultivation and what you can expect from the algal revolution.
The Living Revolution brings you scientists, industry leaders and entrepreneurs working on engineering biology to solve the world’s most pressing challenges. Listen in if you too like to hear the trials and successes of the bioeconomy.
This podcast is produced by Sara Knurowska.

Access the transcript for this episode using this link.

Capítulos

1. Introduction to the episode (00:00:00)

2. Why is algae so important for the future of food nutrition? (00:01:02)

3. The two main strains of algae being cultivated. (00:04:20)

4. What is the difference between upstream and downstream processing? (00:06:15)

5. Current challenges in algal processing (00:11:47)

6. How do you solve challenges like biofilm formation? (00:16:52)

7. The composition of algal products. (00:19:49)

8. What do global consumers think about algal products? (00:23:51)

9. Visualising algal oils, pastes and liquids (00:26:28)

10. Eating algae in community - why is algal protein better than plant-based? (00:30:37)

11. How does pricing compare between countries? (00:37:58)

12. Are the regulatory frameworks in Europe hindering the route to market? (00:42:43)

13. Key waste streams from algae production and biorefinery. (00:46:37)

14. What is your dream or hope for the future? (00:51:09)