Algae experts in town
Science Centres: Aquatic Biodiversity and Biosecurity
How can we turn seaweed into biofuels? Can we use seaweed to reduce greenhouse gas emissions? Can we stop the spread of didymo in New Zealand? These are some of the questions that will be addressed at the 5th Asian Pacific Phycological Forum, being held in Wellington next week.
The 'bull kelp' Durvillaea antarctica, a brown alga. In Chilean cuisine, this alga is used in salads and stews. (Credit: Erasmo Macaya Horta, Victoria University of Wellington)
This is the brown alga Cystophora torulosa, an endemic alga from Australasia. (Credit: Erasmo Macaya Horta, Victoria University of Wellington)
5 November 2008
Phycology is the study of algae, including seaweeds.
Around 250 scientists, technologists, resource managers, and industry partners from around the world, including Malaysia, Korea, Japan, China, Thailand, Australia, and New Zealand, will be at the Forum to discuss the latest phycological developments and research in the area, and promote international cooperation. This is the first time New Zealand has hosted the event, which is held every three years.
Microalgae and macroalgae (seaweeds) are used extensively in the production of bioplastics, dyes, feedstock, pharmaceuticals, biofuels, and fertilisers.
Seaweeds are also used as a food source in many countries, including New Zealand.
The Forum is being jointly hosted by the National Institute of Water & Atmospheric Research (NIWA) and Victoria University of Wellington, and sponsored by a number of scientific organisations and government departments.
Details:
5th Asian Pacific Phycological Forum
November 10-14
Victoria University of Wellington
Rutherford House, Pipitea Campus
Bunny Street, Wellington
Media are welcome to attend any of the sessions at the Forum. For a copy of the programme, or for more information, go to: www.appf2008.com
For contact details for speakers at the Forum, contact: Greta Shirley – +64 21 455 922
For more information contact:
Dr Wendy Nelson
Co-Chair of the Forum & Marine Biodiversity Science Leade
NIWA
Tel: +64 4 386 0600
w.nelson@niwa.co.nz
Dr Joe Zuccarello
Co-Chair of the Forum & Senior Lecturer, School of Biological Sciences
Victoria University of Wellington
Tel: +64 4 463 6414
Joe.zuccarello@vuw.ac.nz
Fast Facts
What is phycology?
Phycology is the scientific study of algae. It is a sub-discipline of botany.
What are algae?
‘Algae’ is an umbrella term that covers a wide range of very different types of predominantly aquatic organisms. Algae are non-flowering photosynthetic species containing various sorts of pigments, but without stems, roots or leaves. Algae are mostly found in the sea and freshwater, although there are some that live in soils and in arid places.
Many species are single-celled and microscopic (microalgae) – for example phytoplankton.
Others are multi-celled and can grow to a large size (macroalgae) – for example seaweeds and kelp.
Species of algae have existed for at least 2 billion years.
How many species of algae exist?
There are about 30 000 species of algae in the world. Around 10 000 of these are seaweeds.
The Museum of New Zealand, Te Papa, holds over 25 000 specimens of marine macroalgae, or seaweeds, representing about 800 species currently recorded from the New Zealand region. These include substantial collections made from the Kermadec Islands, the Three Kings Islands, the Chatham Islands, and the New Zealand subantarctic islands.
What are algae used for?
Both microalgae and macroalgae are used for commercial and industrial purposes in the production of bioplastics, dyes, feedstock, pharmaceuticals, biofuels, and fertilisers.
Seaweeds are also used as a food source in many countries.
How is algae used as a food source?
Seaweeds are used as a staple food source in many cultures including China, Japan, and Korea. Karengo (Porphyra species) and rehia (Gigartina species) are traditional Maori food sources in New Zealand and rimurapa (Durvillaea antarctica) is used for poha titi (mutton bird bags).
Nori (Porphyra, the seaweed used for sushi) and spirulina are the most common forms of algae eaten in New Zealand. Seaweed extracts are also used in a huge range of processed foods from chocolate milk and ice cream to beer.
Seaweeds are an excellent source of many vitamins including A, B1, B2, B6, niacin, and vitamin C. They are also rich in iodine, potassium, iron, magnesium, and calcium.
