Professional development course in Algal Growth, Physiology and Omics

Event Date: 
12 Dec 2019 - 09:00 to 13 Dec 2019 - 17:00
Other Events

EIT Food ( and Dr Matt Davey from the Department of Plant Sciences, University of Cambridge, present a course in Algal Growth, Physiology, and Omics, on 12th and 13th December 2019.


This is a professional development course that aims to provide introductory hands-on training and theory in algal biology, culturing, growth and subsequent molecular and metabolite analysis under laboratory and small scale pilot facilities. The workshop will run for two days at the University of Cambridge Algal Innovation Centre (AIC).


The format includes a daily programme of lectures at the Department of Plant Biology teaching laboratory introducing delegates to algal biology, theory of techniques, SOPs and best practice. The demonstration of equipment for analysing algae will be carried out in the department, and show casing of algal growth facilities at the AIC glasshouse, located in the University Botanic Garden, will follow in the afternoon sessions. There will also be a course and networking dinner on the Thursday evening.


The programme will provide an unrivalled opportunity for students, academic and industry researchers, and entrepreneurs to be trained in algal biotechnology research, and to understand the opportunities available for its incorporation in the sustainable food bioeconomy. The learning outcomes will be a solid grounding in algal bioengineering, culturing, growth, equipment and subsequent molecular and metabolite analysis and the related innovation challenges and opportunities in the algal sector. The course is taught by leading academic and industry groups in the field of algal biotechnology, scale up and food production.


Registration for this course has opened, and more information can be found at Please note that limited travel grants are available for this course, with a preference for students, early career researchers, and start-up companies who are part of EIT Food.


Enquiries for more information can be directed to Dr Matt Davey at