INNOVALG is a collaborative R&D project that aims to revolutionize the production of sustainable microalgae-based ingredients for the food and nutraceutical sectors. By combining strain improvement, AI-driven fermentation, and circular bioeconomy practices, the consortium will develop new, cost-effective, and eco-friendly processes to produce high-protein Chlorella vulgaris and astaxanthin-rich Haematococcus pluvialis. The project brings together Phycoferm (lead partner), University of Porto, IST-ID, and University of the Azores to create next-generation microalgae products that support healthier diets and a more sustainable food system.
Concept diagram of the INNOVALG project showing the main innovation pillars for sustainable microalgae production for food industries: transforming agro-industrial byproducts into algal growth media, optimizing strains and growth, using AI-enhanced Raman spectroscopy for non-invasive culture monitoring, scaling up production from TRL 3 to TRL 7, conducting environmental and techno-economic evaluations, and finalizing brand development with nutritional claims.
Acronym:
INNOVALG
Project code:
No. 20755, COMPETE2030-FEDER-02119500
Call:
MPr-2023-7 – SIID – Business R&D – Co-Promotion – Other Territories
Status:
Ongoing
Start – end date:
01/11/2025 – 31/10/2028
Leading institution:
PhycoFerm Lda.
The Consortium
Our Associated Partners
INNOVALG is a collaborative R&D project that aims to revolutionize the production of sustainable microalgae-based ingredients for the food and nutraceutical sectors. By combining strain improvement, AI-driven fermentation, and circular bioeconomy practices, the consortium will develop new, cost-effective, and eco-friendly processes to produce high-protein Chlorella vulgaris and astaxanthin-rich Haematococcus pluvialis. The project brings together Phycoferm (lead partner), University of Porto, IST-ID, and University of the Azores to create next-generation microalgae products that support healthier diets and a more sustainable food system.
PhycoFerm focuses on microalgae strain improvement through random mutagenesis and AI-driven fermentation to produce biomass for food and nutraceuticals, using sustainable-by-design, bio-secure production methods that utilize agricultural or alternative substrates, renewable energy, and process water recirculation.
The Consortium
Our Associated Partners
Concept diagram of the INNOVALG project showing the main innovation pillars for sustainable microalgae production for food industries: transforming agro-industrial byproducts into algal growth media, optimizing strains and growth, using AI-enhanced Raman spectroscopy for non-invasive culture monitoring, scaling up production from TRL 3 to TRL 7, conducting environmental and techno-economic evaluations, and finalizing brand development with nutritional claims.
The INNOVALG project (No. 20755, COMPETE2030-FEDER-02119500) is co-funded by the European Regional Development Fund (ERDF) through the COMPETE 2030 and Algarve 2030 programs, under Call MPr-2023-7 – SIID – I&D Empresarial – Copromoção – Outros Territórios.
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