Seawheat - COST Action

Hello everyone!

We are thrilled to announce the launch of our monthly online webinar series, "Lunch with Ulva." This hour-long event will take place on the last Thursday of every
month at 1pm CET, starting from 30 th March.

"Lunch with Ulva" is aimed at students, marine biologists, seaweed researchers, and companies working with seaweed along the value chain. Our goal is to create a platform for all of you to come together, share knowledge and network with like-minded individuals.

The webinar will be hosted on Zoom, so you can easily join from anywhere in the world. We have some exciting topics lined up for discussion, including the latest developments in the seaweed industry, research updates, and innovative solutions to challenges faced by the sector.

So, mark your calendars for our first webinar, and join us for an engaging and informative session. We look forward to having you all there!

The Action SeaWheat invites you to a 4-day Training School on June 26-29, 2023, at the Centro de experimentación Grice-Hutchinson, in Málaga, Spain.

Fifteen participants (Early Career Investigators, SMEs, and PhD-students of Network members) will be selected by an internal committee and will be funded with a grant per participant.

Registration up to April 1st 2023

For more details visit our website (Link in bio)



Málaga photo by: Andalusien360 (https://www.andalusien360.de/malaga)

Statistical distances with underlying geometries: Euclidean/hyperbolic/Riemannian & Finslerian geometries, information geometry, affine differential geometry, quantum geometry...
franknielsen.github.io/Divergence/ind…

With SEEK, you can chat with everyone in the network, as long as you are a part of the main COST SEAWHEAT Team (email [email protected] if you are not joined).

In this platform, SMEs, universities, and research institutes will be able to present their human resource needs (e.g., PhDs, postdoctoral researchers, technicians, etc.) and indicate the qualifications (conditions) required of applicants.

Researchers and students will be able to apply for job opportunities or student exchange and indicate their experience. In addition, this page will be open to lab services as well as seaweed-related questions.

Examples of how this page can help our network thrive:
1. Open positions offered by SMEs in the seaweed sector.
2. Seeking a job position in the seaweed industry.
3. Open positions offered by the academia, seeking MSc, PhD, researchers.
4. Seeking a job position in academia (by MSc, PhD, scientist applicants).
5. Seeking or offering a job position in laboratory services.
6. General questions to SeaWheat members.

Follows on our social media to get the latest updates!

Picture from: Juan Carlos Gutiérrez Flores - imaginacreaciones.com"

SEEK:
https://teams.microsoft.com/l/channel/19%3a603dceeac8c84772a928979ad3956b09%40thread.tacv2/SEEK?groupId=963e8103-e36e-46d0-8d16-ccfe977d5073&tenantId=b5a96e73-ec3f-4764-bc26-458a4bba3cf3

Sarah Schembri got an STSM grant from SEAWHEAT COST Action to travel from her Home institution, University of Malta (Malta) to the
University of Aveiro, (Portugal), where she was welcomed by Dr. Rosary Domingues to work on her STSM project "Biochemical characterization of Ulva biomass: looking for bioactive compounds, particularly healthy lipids for food and feed applications".

Find out how the project went on our website: https://seawheatcost.haifa.ac.il/ under "STSM" (Link in the bio)

Gulcin Sevim got an STSM grant from SEAWHEAT COST Action to travel from her Home institution, Bilecik Şeyh Edebali University (Turkey) to the Friedrich Schiller University, Jena (Germany), where she was welcomed by Dr. Thomas Wichard to work on her STSM project " Isolation of bioactive compounds from xenic and axenic Ulva cultures applied in various bioassay-guided test systems ".

Find out how the project went on our website: https://seawheatcost.haifa.ac.il/ under "STSM" (Link in the bio)

Isabel Cardoso got an STSM grant from SEAWHEAT COST Action to travel from her Home institution, Alfred Wegener Institute (Germany) to the National University of Ireland Galway (Ireland) where she was welcomed by Dr. Liam Morrison to work on her STSM project "Optimizing the protoplast isolation from different Ulva strains".

Find out how the project went on our website: https://seawheatcost.haifa.ac.il/ under "STSM" (Link in the bio)

Viviana Pasquini got an STSM grant from SEAWHEAT COST Action to travel from her Home institution, Univerisity of Cagliari (UNICA) (Italy) to the Banco Español de Algas (BEA) – University of Las Palmas de Gran Canaria (ULPGC) (Spain), where she was welcomed by Prof. Juan Luis Gómez-Pinchetti to work on her STSM project "Intensive biomass production of Ulva in tanks, training and experimental trials".

Find out how the project went on our website: https://seawheatcost.haifa.ac.il/ under "STSM" (Link in the bio)

is pleased to announce its 2nd call for applications to participate in Short Term Scientific Missions (STSMs). The missions are intended for Early-Stage Researchers (ESRs) to contribute to developing their career goals and fulfill Action deliverables.
Deadline for submitting applications: 20th February 2023.

For more details, visit our website https://seawheatcost.haifa.ac.il/stsm-2/

BREAKING NEWS

We are glad to share with the community the recent research paper “Thallusin Quantification in Marine Bacteria and Algae Cultures” by Johann F. Urlich., Melina S. Gräfe, Seema Dhiman, Paul Wienecke, Hans-Dieter Arndt, and Thomas Wichard, carried out within the

Full text available: https://www.mdpi.com/1660-3397/20/11/690



Friedrich Schiller University of Jena

Farmed is both protein-rich and delicious. It's also eco-friendly, making it good for people and the planet.

Take a look at 'Blue revolution': How farmed seaweed is good for us and the planet.

'Blue revolution': shifting food production from land to the sea Farmed sea lettuce, called Ulva, algae, and Spirulina are all part of what is being described as a "blue revolution". They all possess many health benefits and are eco-friendly to produce. Making them nutritious, tasty, and good for the planet.