Scaling up

Fermentation scientist Lis Vivas with fermenter

Bacteria are being put to work, extracting the useful elements from harvested seaweed, as Robert Outram reports We’re in the John Coulson Building at Edinburgh’s Heriot-Watt University, watching macerated sugar kelp spinning furiously in what looks like a sophisticated food processor. The aim of the exercise is not, however, to create a nutritious seaweed smoothie.…

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