In an article about sustainable food options, quoted Denise Skonberg, associate professor of food science in the Food and Agriculture School at the University of º£½ÇÉçÇø, about her research looking at the benefits seaweed and algae can have on a human diet and the environment. “There are thousands of species of seaweeds, and they vary a lot in terms of their appearance, their color, their nutritional value, their texture, and their flavor,” Skonberg said.
