ABSTRACT
The interest in algal biomass came about in the 1950s as a result of an increase in the world’s population, and a forecast of insufcient protein supply triggered the search for alternative novel protein sources (Spolaore et al., 2006). Today, the use of algae for food still continues in many parts of the world; however, the large-scale production of algae to eradicate the food calorie and protein shortage has not fully materialized (Milledge, 2011).
