CARTI Seaweed Series - Seaweed as Salmon Food Seminar

Join us for another free, online seminar in CARTI’s Seaweed Series!

Join in this free online seminar at 8 am PST on February 14, 2023. 

“Seaweed as Salmon Food” will feature researcher Dr. Jorunn Skjermo from SINTEF, one of Europe’s largest independent research organizations.  Dr. Skjermo's research work is focused on using seaweed and brush worms as a feed source for protein-rich salmon food, which could offer the opportunity to use new, sustainable feed ingredients that can replace or supplement proteins such as imported soy.

RSVP by emailing Logan Zeinert.

Dr. Jorunn Skjermo

Dr. Skjermo holds a PhD in marine aquaculture from the Norwegian University of Science and Technology (NTNU) and work as a senior scientist at SINTEF in Trondheim, Norway, where she leads a long range of R&D-projects on seaweed farming with a focus on up-scaling of the production methods for kelp, introduction of new species and new applications, especially kelp farming in offshore conditions and how industrial kelp farming can contribute to CO2 removal and climate positive effects. Recently she initiated the two large projects JIP Seaweed Carbon Solutions and Green Platform Seaweed, on sustainable production and use of kelp for food, feed and carbon removal.

More About the CARTI Seaweed Series

The CARTI Seaweed Series highlights ongoing, innovative work in the seaweed industry to inspire Canadian growers and processors to pursue new avenues in the ever-growing kelp realm. From January through to June 2023, join special guests from across the seaweed industry to hear about their work. The series consists of 15-minute talks from one or two speakers, followed by 15 minutes of questions and discussions on their work. The series was made possible due to the generous support of the Natural Sciences and Engineering Research Council (NSERC). 

Seminars are recorded and will be uploaded to the CARTI web page in case you can’t make it!

Save the dates for upcoming seminars: March 14th @ 12pm & April 11th @ 12pm

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