Algae: A Promising Source of Food, Feed and Bioproducts

Manish Pratap Singh is an Assistant Professor of Zoology at DDU Gorakhpur University with a Ph.D. in Biotechnology from MNNIT Allahabad and expertise in cancer biology, transcriptomics, and algal technology. He has published in leading journals such as Nature Communications, Leukemia, and Genes & Diseases, combining advanced omics analyses with experimental molecular biology. Mostafa El-Sheekh is a Professor of Phycology at Tanta University, Egypt, with over 42 years of experience in algae and microbiology, having served in senior leadership roles including Vice President of Tanta University and Dean of the Faculty of Science, as well as Cultural Counselor abroad. He is an internationally recognized scholar with a Ph.D. from Tanta University and Göttingen University, author of over 345 research papers, 38 book chapters, and 8 books, and a Stanford-listed World’s Top 2% Scientist (2020–2025) and recipient of multiple prestigious awards.  Chandan Mahata is a researcher in Agricultural and Biological Engineering at the University of Illinois Urbana–Champaign, USA, with academic training in chemical engineering from NIT Durgapur and IIT Kharagpur. His research interests include environmental and industrial biotechnology, with current work focused on precision fermentation for high value bioproducts and future foods, alongside industry and international research experience and advisory roles in sustainable agriculture.  Ashutosh Pandey is an Assistant Professor in the Department of Biotechnology and Bioengineering at Galgotias University, India, with a Ph.D. from MNNIT Allahabad and postdoctoral training at Durban University of Technology, South Africa, specializing in microbial technology, environmental biotechnology, and microalgae-based bioprocesses. He has published extensively, contributed to edited volumes, serves as an Associate Editor for Frontiers journals, and is a recipient of several national and international fellowships, including the Young Scientist Award from the Society of Life Sciences, India.

• (1) Introduction to Algae as a Food Source: Nutritional Benefits and Sustainability.- (2) Processing Techniques for Algae-Based Foods: Preserving Nutritional Quality and Flavor.- (3) Algae in Functional Foods: Enhancing Health Benefits through Bioactive Components.- (4) Market Trends and Consumer Acceptance of Algae[1]Based Foods: Opportunities and Challenges.- (5) Nutritional Profile of Algal Feeds: Essential Nutrients for Livestock and Aquaculture.- (6) Formulating Algal Feeds: Techniques for Effective Integration and Nutrient Stability.- (7) Economic Analysis of Algal Feed Production: Costs, Market Potential, and Investment Opportunities.- (8) Regulatory Standards for Algal Feeds: Compliance, Safety, and Quality Assurance.- (9) Algal Pigments: Chlorophylls, Carotenoids, and Phycobilins as Health-Promoting Agents.- (10) Vitamins from Algae: Sources, Benefits, and Applications in Nutraceuticals.- (11) Bioactive Compounds in Algae: Applications in Pharmaceuticals and Therapeutic Uses.- (12) Algal Pigments in Nutraceuticals: Applications and Benefits for Health and Wellness.- (13) Vitamins from Algae in Pharmaceuticals: Therapeutic Applications and Research Advances.- (14) Exopolysaccharides from Algae in Drug Development: Innovations and Potential Therapies.- (15) Coproducts of Algae: Utilization in Nutraceuticals and Pharmaceuticals for Enhanced Health Benefits.- (16) Edible Algae: Nutritional Benefits, Culinary Uses, and Market Trends.- (17) Technical and Economic Challenges in Algal Biotechnology: Current Obstacles and Potential Solutions.- (18) Innovations in Algal-Based Food Packaging: Sustainable Solutions and Technological Advances.