Thesis Abstract

**Abstract
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The demand for sustainable and nutritious protein sources is growing rapidly to meet the needs of a growing global population while mitigating environmental concerns associated with conventional protein production. Algae, a diverse group of photosynthetic organisms, have gained attention as a promising alternative protein source due to their high nutritional content, minimal land and water requirements, and potential for cultivation in various environments. This study aims to assess the nutritional value of algae as a novel protein source through comprehensive analysis of their protein content, amino acid profile, bioavailability, and potential health benefits. The research will involve the evaluation of different species of algae and their processing methods to optimize nutritional quality and functionality. The findings of this study will contribute to the understanding of algae as a sustainable and nutritious protein source and inform the development of algae-based food products for improved food security and sustainability.

Thesis Overview