Microalgae as future superfoods: fostering adoption through practice-based design research
Open accessAbstract
Consumers’ eating habits are gradually changing. In the next few decades, this shift will not be solely dictated by individuals’ decisions but by the need to feed an ever-increasing population in the face of global resources’ impoverishment. Novel superfoods rich in nutrients and produced with sustainable methods, including microalgae, maybe a solution. However, their unusual aspect, the palatability, and the lack of knowledge by most people could be obstacles to adoption. This study aims at encouraging the use of microalgae as food, highlighting the importance that design plays in the transition towards more sustainable production and consumption patterns. Through practice-based design research, characterized by empirical experiments, a survey, an engaging workshop, and the development of a fully-functional open-source product, the authors conceptualize a theoretical framework within which similar product-service systems could thrive. This real-world experimentation is of interest for academics, professionals, makers in the field of design, etc. It suggests that multidisciplinarity, education, and replicability are the keys to addressing this topic and paves the way for further technical and humanistic research.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The integration of living matter into products, structures, and processes naturally encompasses the use of microalgae.
“the integration of living matter into products, structures, and processes naturally encompasses the use of microalgae (Vrenna et al., 2021).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Vrenna et al., 2021
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
Roots of the Second Green Revolution
Lynch, J. P. (2007) · Australian Journal of Botany · doi:10.1071/bt06118 · Cited by 1,285 · cited 1× · see citing works
“Plant-based meat is created to mimic the properties found in natural meat: color, consistency, taste.”
BackgroundGreen revolution: the way forward
Khush, G. S. (2001) · Nature Reviews Genetics · doi:10.1038/35093585 · Cited by 989 · cited 1× · see citing works
“Novel foods will become part of our diets, replacing—at least partially—some of the most common ingredients.”
BackgroundHandbook of Microalgal Culture: Biotechnology and Applied Phycology
(2003) · doi:10.1002/9780470995280 · Cited by 886 · see citing works
Spirulina, the edible microorganism.
Ciferri, O. (1983) · Microbiological Reviews · doi:10.1128/mmbr.47.4.551-578.1983 · Cited by 745 · cited 1× · see citing works
“It is a multicellular filamentous cyanobacterium characterized by a spiral shape [17] which has been growing spontaneously for millions of years in Africa and South America [18].”
BackgroundDevelopment of Suitable Photobioreactor for Algae Production—A Review
Singh, R. N., & Sharma, S. (2012) · Renewable and Sustainable Energy Reviews · doi:10.1016/j.rser.2012.01.026 · Cited by 605 · cited 1× · see citing works
“The online survey included multiple-choice options, behavioral scales, Likert scales, and a few open-ended questions to gain qualitative data.”
BackgroundTransforming our World: the 2030 Agenda for Sustainable DevelopmentPreprint
United Nations, U. N. (n.d.) · RePEc: Research Papers in Economics · Cited by 560 · see citing works
The greening of the green revolution
Tilman, D. (1998) · Nature · doi:10.1038/24254 · Cited by 465 · cited 1× · see citing works
“This offers promotion opportunities for food manufacturers in a competitive market” [9] (p. 17).”
BackgroundHabib, M. A. B. (2008) · FAO eBooks · Cited by 368 · see citing works
Edible Insects in Sustainable Food Systems
Halloran, A., Flore, R., Vantomme, P., & Roos, N. (2018) · Springer eBooks · doi:10.1007/978-3-319-74011-9 · Cited by 339 · see citing works
Spirulina platensis, a super food?
Jung, F., Krüger-Genge, A., Waldeck, P., & Küpper, J.-H. (2019) · Journal of Cellular Biotechnology · doi:10.3233/jcb-189012 · Cited by 216 · cited 1× · see citing works
“Furthermore, the production of Spirulina in closed, controlled environments rather than open ponds could guarantee superior quality, mitigating the issue of contamination with cyanotoxins (e.g., microcystin) and other air-coming pollutants.”
BackgroundEstell, M., Hughes, J., & Grafenauer, S. (2021) · Sustainability · doi:10.3390/su13031478 · Cited by 205 · cited 1× · see citing works
“Type: synthetic or natural.”
Adding new dimensions to case study evaluations: The case of evaluating comprehensive reforms
Yin, R. K., & Davis, D. (2007) · New Directions for Evaluation · doi:10.1002/ev.216 · Cited by 180 · cited 1× · see citing works
“…hands-on with a microalgae culture; • comprehension of the farming process; • identification of potential troubles for non-experts growers; • supply of the necessary components for the construction of a photobioreactor; • gaining insights on the operational requirements of a photobioreactor.”
BackgroundA look at food security in China
Cui, K., & Shoemaker, S. P. (2018) · npj Science of Food · doi:10.1038/s41538-018-0012-x · Cited by 161 · cited 1× · see citing works
“However, “it is unclear whether high-intensity agriculture can be sustained, because of the loss of soil fertility, the erosion of soil, the increased incidence of crop and livestock diseases, and the high energy and chemical inputs associated with it” [5] (p. 211), and a new green revolution is…”
BackgroundImpact of algal research in aquaculture
Wikfors, G. H., & Ohno, M. (2001) · Journal of Phycology · doi:10.1046/j.1529-8817.2001.01136.x · Cited by 159 · cited 1× · see citing works
“Furthermore, the production of Spirulina in closed, controlled environments rather than open ponds could guarantee superior quality, mitigating the issue of contamination with cyanotoxins (e.g., microcystin) and other air-coming pollutants.”
BackgroundHarvest of Arthrospira platensis from Lake Kossorom (Chad) and its household usage among the Kanembu
Abdulqader, G., Barsanti, L. A., & Tredici, M. R. (2000) · Journal of Applied Phycology · doi:10.1023/a:1008177925799 · Cited by 154 · cited 1× · see citing works
“Furthermore, the production of Spirulina in closed, controlled environments rather than open ponds could guarantee superior quality, mitigating the issue of contamination with cyanotoxins (e.g., microcystin) and other air-coming pollutants.”
BackgroundOn the open design of tangible goods
Raasch, C., Herstatt, C., & Balka, K. (2009) · R and D Management · doi:10.1111/j.1467-9310.2009.00567.x · Cited by 149 · cited 1× · see citing works
“However, food—strictly connected to natural resources and energy—is not an archetypal design topic.”
BackgroundResearch for Designers: A Guide to Methods and Practice
Muratovski, G. (2015) · Swinburne figshare (Swinburne University of Technology) · Cited by 148 · see citing works
Tomaselli, L. (2003) · doi:10.1002/9780470995280.ch1 · Cited by 97 · see citing works
Spirulina (Arthrospira): An edible microorganism: A review
Sánchez, M. P. R., Bernal-Castillo, J., Rozo, C., & Rodríguez, I. (2003) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · Cited by 93 · see citing works
Heavy metal analysis in commercial Spirulina products for human consumption
Al-Dhabi, N. A. (2013) · Saudi Journal of Biological Sciences · doi:10.1016/j.sjbs.2013.04.006 · Cited by 82 · cited 1× · see citing works
“Artists, architects, and designers continuously update themselves with the latest technologies and innovations, and over the decades, they have challenged the previously accepted limits with their works.”
BackgroundAlgae Burgers for a Hungry World? The Rise and Fall of Chlorella Cuisine
Belasco, W. (1997) · Technology and Culture · doi:10.2307/3106856 · Cited by 57 · cited 1× · see citing works
“Furthermore, the production of Spirulina in closed, controlled environments rather than open ponds could guarantee superior quality, mitigating the issue of contamination with cyanotoxins (e.g., microcystin) and other air-coming pollutants.”
BackgroundUsing nature in architecture: Building a living house with mycelium and trees
Vallas, T., & Courard, L. (2017) · Frontiers of Architectural Research · doi:10.1016/j.foar.2017.05.003 · Cited by 57 · cited 1× · see citing works
“Practice-based research is, indeed, important in an academic environment because Practice-based research is, indeed, important in an academic environment because it contributes to knowledge through artifacts and substantial textual contextualization [40], allowing the combination of different…”
BackgroundLab-Grown Meat and Veganism: A Virtue-Oriented Perspective
Alvaro, C. (2019) · Journal of Agricultural and Environmental Ethics · doi:10.1007/s10806-019-09759-2 · Cited by 55 · cited 1× · see citing works
“Type: synthetic or natural.”
Consumer Preferences for Superfood Ingredients—the Case of Bread in Germany
Meyerding, S. G. H., Kürzdörfer, A., & Gassler, B. (2018) · Sustainability · doi:10.3390/su10124667 · Cited by 50 · cited 1× · see citing works
“Type: synthetic or natural.”
3D Bioprinting: The Emergence of Programmable Biodesign
Carreira, S. C., Begum, R., & Perriman, A. W. (2019) · Advanced Healthcare Materials · doi:10.1002/adhm.201900554 · Cited by 48 · cited 1× · see citing works
“Among the several nature-based solutions that have been adopted so far (biocement formed thorough bacterial metabolic activity [34], 3D bioprinting [35], and mycelium-based products and structures [36], to name a few), designers are increasingly experimenting with algae and microalgae, for instance, with large-scale i…”
BackgroundBobescu, E., Bălan, A., Moga, M., Teodorescu, A., Mitrică, M., & Dima, L. (2020) · Marine Drugs · doi:10.3390/md18120651 · Cited by 31 · cited 1× · see citing works
“If Spirulina is infected with various contaminants from the water, toxins, heavy metals, or pollutants, it also gives rise to severe gastric perturbances” [31] (p.”
BackgroundBiocement Fabrication and Design Application for a Sustainable Urban Area
Lee, C., Lee, H., & Kim, O. B. (2018) · Sustainability · doi:10.3390/su10114079 · Cited by 29 · cited 1× · see citing works
“A practice-based approach was chosen for this study to advance 190). knowledge A practice-based approach was chosen for this study to advance knowledge about and within the practice and present valuable theoretical results. about and within the practice and present valuable theoretical results.”
MethodMicroalgae Wastewater Treatment: A Brief HistoryPreprint
Paddock, M. B. (2019) · Preprints.org · doi:10.20944/preprints201912.0377.v1 · Cited by 24 · cited 1× · see citing works
“Furthermore, the production of Spirulina in closed, controlled environments rather than open ponds could guarantee superior quality, mitigating the issue of contamination with cyanotoxins (e.g., microcystin) and other air-coming pollutants.”
BackgroundAlgae Burgers for a Hungry World? The Rise and Fall of Chlorella Cuisine
Belasco, W. (1997) · Technology and Culture · doi:10.1353/tech.1997.0050 · Cited by 22 · see citing works
Marketing Insects: Superfood or Solution-Food?
Schiemer, C., Halloran, A., Jespersen, K., & Kaukua, P. (2018) · Springer eBooks · doi:10.1007/978-3-319-74011-9_14 · Cited by 17 · cited 1× · see citing works
“Type: synthetic or natural.”
Superalimento para un mundo en crisis: Spirulina a bajo costo
Ernesto Ponce, L. (2013) · Idesia · doi:10.4067/s0718-34292013000100016 · Cited by 14 · cited 1× · see citing works
“For this reason, many experts believe that Spirulina may be the perfect food to sustain a world in crisis [23].”
BackgroundDesign and microalgae. Sustainable systems for cities
Peruccio, P. P., & Vrenna, M. (2019) · Agathón · doi:10.19229/2464-9309/6212019 · Cited by 10 · cited 2× · see citing works
“Main scope: The primary function of the device.”
BackgroundSelf-citationEmili, S. (2017) · Brunel University Research Archive (BURA) (Brunel University London) · Cited by 8 · see citing works
Fogliano, V. (2014) · Socio-Environmental Systems Modeling · Cited by 1 · see citing works
Flagged first, then by citations
Research works printed but not linked: 4
- Hendrich, S. Novel foods. In Encyclopedia of Food and Health; Caballero, B., Finglas, P.M., Toldrá, F., Eds.; Academic Press: Cambridge, MA, USA, 2016; ISBN 9780-1238-4947-2.
- Halloran, A., Flore, R., Vantomme, P., Roos, N., Eds.; Springer Nature: Amsterdam, The Netherlands, 2018; ISBN 978-3-319-74011-9.
- Richmond, A., Ed.; Blackwell Science: Oxford, UK, 2004; ISBN 9780632059539.
- Sasson, A. Microalgal biotechnologies: Recent developments and prospects for developing countries. In Proceedings of the Asia-Pacific Marine Biotechnology Conference and Asia-Pacific Conference on Algal Biotechnology, Phuket, Thailand, 7-10 May 1997; pp. 11-31.
Cited by
Sorted by citations
The fourth industrial revolution in the food industry—part II: Emerging food trends
Hassoun, A., Bekhit, A. E. A., Jambrak, A. ., Regenstein, J. M., Chemat, F., Morton, J. D., Guðjónsdóttir, M., Carpena, M., Prieto, M. A., Varela, P., et al. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2106472 · Cited by 200 · see citing works
“Moreover, some natural microalgae-derived compounds, such as biologically active peptides, have shown promising anti-oxidant, antihypertensive, immunomodulatory, anticancero-genic, hepatoprotective, and anticoagulant activities (Caporgno and Mathys 2018; Vrenna et al. 2021).”
BackgroundLegumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
Mefleh, M., Pasqualone, A., Caponio, F., & Faccia, M. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11502 · Cited by 124 · see citing works
Podgórska-Kryszczuk, I. (2024) · Molecules · doi:10.3390/molecules29225387 · Cited by 88 · see citing works
Microalgal Carotenoids: Therapeutic Application and Latest Approaches to Enhance the Production
Sirohi, P., Verma, H., Singh, S. K., Singh, V. K., Pandey, J., Khusharia, S., Kumar, D., Kaushalendra, K., Teotia, P., & Kumar, A. (2022) · Current Issues in Molecular Biology · doi:10.3390/cimb44120427 · Cited by 85 · see citing works
“Foods with a high concentration of antioxidants, fiber, minerals, vitamins, and a distinctive nutritional profile are referred to as “superfoods” [10].”
BackgroundDisruptive potential of microalgae proteins: Shaping the future of the food industry
Severo, I. A., de Lira, G. S., Ambati, R. R., Gokare, R. A., Vargas, J. V. C., Ordonez, J., & Mariano, A. B. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100318 · Cited by 62 · see citing works
Drying Microalgae Using an Industrial Solar Dryer: A Biomass Quality Assessment
Schmid, B., Navalho, S., Schulze, P. S. C., Walle, S. V. D., Royen, G. V., Schüler, L., Maia, I. B., Bastos, C. R. V., Baune, M., Januschewski, E., et al. (2022) · Foods · doi:10.3390/foods11131873 · Cited by 61 · see citing works
“Microalgae gained popularity as functional and “superfoods” due to their content in high-value biomolecules such as polyunsaturated fatty acids (PUFAs), pigments, and vitamins, among others [12,13].”
BackgroundSalehipour-Bavarsad, F., Nematollahi, M. A., Pistocchi, R., & Pezzolesi, L. (2024) · Algal Research · doi:10.1016/j.algal.2024.103579 · Cited by 50 · see citing works
Guiné, R. P. F., Florença, S. G., Anjos, O., Boustani, N. M., Chuck‐Hernández, C., Sarić, M. M., Ferreira, M., Costa, C. A., Bartkienė, E., Cardoso, A. P., et al. (2022) · Sustainability · doi:10.3390/su142114125 · Cited by 32 · see citing works
Truths and myths about superfoods in the era of the COVID-19 pandemic
Hassoun, A., Harastani, R., Jagtap, S., Trollman, H., Garcia‐Garcia, G., Awad, N. M. H., Zannou, O., Galanakis, C. M., Gökşen, G., Nayik, G. A., et al. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2106939 · Cited by 29 · see citing works
“Additionally, other novel foods such as seaweed and microalgae have been considered as superfoods such as chlorella and spirulina (Vrenna et al. 2021; Blikra et al. 2021).”
BackgroundLestingi, A., Alagawany, M. M., Cerbo, A. D., Crescenzo, G., & Zizzadoro, C. (2024) · Life · doi:10.3390/life14121537 · Cited by 29 · see citing works
Mishra, P., Das, R., Chaudhary, A., Mishra, B., & Jha, R. (2023) · Poultry Science · doi:10.1016/j.psj.2023.103056 · Cited by 27 · see citing works
Esquivel-Hernandez, D. A., Pennacchio, A., Torres‐Acosta, M. A., Parra‐Saldívar, R., Vandenberghe, L. P. D. S., & Faraco, V. (2021) · Scientific Reports · doi:10.1038/s41598-021-97803-5 · Cited by 26 · see citing works
Molecular Approaches Reduce Saturates and Eliminate trans Fats in Food Oils
Wallis, J. G., Bengtsson, J. D., & Browse, J. (2022) · Frontiers in Plant Science · doi:10.3389/fpls.2022.908608 · Cited by 27 · see citing works
Stefanutti, D., Tonin, G., Morelli, G., Zampieri, R. M., Rocca, N. L., & Ricci, R. (2023) · Animals · doi:10.3390/ani13081275 · Cited by 20 · see citing works
“To our knowledge, there are no studies in dogs and cats aimed at evaluating the palatability of Spirulina-based supplements, and palatability is considered a possible barrier to adoption in humans [52].”
BackgroundExploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae
Bürck, M., Lemes, A. C., Egea, M. B., & Braga, A. R. C. (2024) · Fermentation · doi:10.3390/fermentation10120649 · Cited by 19 · see citing works
“…shaping consumer perceptions are knowledge about the nutritional benefits of microalgae, their sustainable production, previous knowledge and experiences with these ingredients, cultural habits and issues, and the educational role of providing information about these foods, among others [90,91].”
Microalgae biotechnology and its role in sustainable and healthy food design
Schneider, A. T., Machado, R. L. S., Dutra, D. A., Machado, E. F., Dias, R. R., Deprá, M. C., Zepka, L. Q., & Jacob-Lopes, E. (2025) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2025.1716473 · Cited by 15 · see citing works
“Within this framework, the integration of living matter into products, structures, and processes naturally encompasses the use of microalgae (Vrenna et al., 2021).”
Multivariable optimization process of heterotrophic growth of Chlorella vulgaris
Geada, P., Francisco, D., Pereira, F., Maciel, F., Madureira, L., Barros, A. I. R. N. A., Silva, J., Vicente, A. A., & Teixeira, J. A. (2022) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2022.12.004 · Cited by 14 · see citing works
Improving Undernutrition with Microalgae
Panchal, S. K., Heimann, K., & Brown, L. (2024) · Nutrients · doi:10.3390/nu16183223 · Cited by 15 · see citing works
“…design in increasing the adoption of microalgae for food use has been studied using a home-made production system of Spirulina ; a survey to determine inclination to use microalgae; and workshops and tasting sessions leading to product development to increase public awareness and consumption [141].”
BackgroundIstijanto, I., Arifin, Y., & Nurhayati, N. (2023) · Cogent Business & Management · doi:10.1080/23311975.2023.2257346 · Cited by 13 · see citing works
“In their recent study, Vrenna et al. 2021) found that spirulina is considered a superfood because it has a high content of protein (60–70% of its dry weight), a balanced dose of carbohydrates (12– 25%), lipids, essential amino acids (18%), abundant vitamins (Vitamin E, Vitamin B12), pigments…”
BackgroundChauhan, S., Joshi, T., Adhikari, U., Sinha, A., Deepa, P. R., & Sharma, P. K. (2024) · Food and Humanity · doi:10.1016/j.foohum.2024.100295 · Cited by 7 · see citing works
Schneider, A. T., Deprá, M. C., Dias, R. R., Zepka, L. Q., & Lopes, E. J. (2023) · Elsevier eBooks · doi:10.1016/b978-0-443-18816-9.00023-x · Cited by 8 · see citing works
Exploring innovative food in a developing country: Edible insects as a sustainable option
Boustani, N. M., & Guiné, R. P. F. (2024) · Open Agriculture · doi:10.1515/opag-2022-0287 · Cited by 6 · see citing works
Opportunities and Challenges of Diatom Cell Factory for Human Health
Sansone, C., Mondo, A. D., Pistelli, L., Smerilli, A., Saggiomo, M., & Brunet, C. (2024) · Wiley eBooks · doi:10.1002/9781119842156.ch16 · Cited by 6 · see citing works
Ethen, D. Z., Begum, M., Deltomme, B., Rasheduzzaman, M., Ballesteros, J. F., Abilgos-Ramos, R. G., Alam, M. J., Atimango, A. O., & Steur, H. D. (2024) · GM crops & food · doi:10.1080/21645698.2024.2418161 · Cited by 4 · see citing works
“32 Consumers’ perceptions of food quality, particularly with novel technologies like GM, rely on such extrinsic attributes alongside intrinsic attributes.”
Merino, F., Espinoza, S. M., Garay, J. C., Vigo, L. C., Huamancondor-Paz, Y. P., Choque-Quispe, Y., Buleje-Campos, D., Choque-Quispe, D., Rodriguez-Cardenas, L., Rojas, G. B. S., et al. (2024) · Scientific Reports · doi:10.1038/s41598-024-52919-2 · Cited by 3 · see citing works
Sánchez‐Velázquez, O. A., Manzanilla‐Valdez, M. L., Mondor, M., Melgar‐Lalanne, G., & Hernández‐Álvarez, A. J. (2022) · Wiley eBooks · doi:10.1002/9781119804055.ch16 · Cited by 3 · see citing works
Dejesús Prieto Garcete, M. R., Ersinger, V. F. A., Vittone, M. D. C., Erba, I. E. D., Cativa, N. M., & Lamas, D. L. (2025) · Journal of Applied Phycology · doi:10.1007/s10811-025-03597-8 · Cited by 2 · see citing works
“They also contain higher concentrations of vitamins and carotenoids such as vitamin B12, vitamin E, β-carotene, α-carotene, astaxanthin, and lutein (Begum et al. 2016; Henríquez et al. 2016; Sun et al. 2016), compared to conventional sources of typical plant protein (Vrenna et al. 2021).”
Microalgae technology for meeting sustainable development goals and circular bioeconomy
Deprá, M. C., Dias, R. R., & Jacob-Lopes, E. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-34082-6.00043-x · Cited by 1 · see citing works
ENRIQUECIMENTO DE IOGURTES COM MICROALGAS E FRUTAS TROPICAIS: UMA REVISÃO NARRATIVA
Evangelista-Barreto, N., Lima, K. Y. G. D., Bispo, A. S. D. R., & Ferreira, M. A. (2021) · Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas · doi:10.37885/210604907
Cobertura de los superalimentos en la prensa digital iberoamericana durante la pandemia del covid-19
Von-Polheim, P. (2023) · TSN Transatlantic Studies Network · doi:10.24310/tsn.2022.v7i14.17322
Borah, U., Duarah, P., & Purkait, M. K. (2026) · Bioresource Technology Reports · doi:10.1016/j.biteb.2026.102919 · Cited by 1 · see citing works
- Authors
- Vrenna, M., Peruccio, P. P., Liu, X., Zhong, F., & Sun, Y.
- Affiliations
- Wenzhou-Kean University (CN)
- Department of Architecture and Design, Politecnico di Torino, 10125 Torino, Italy
- Tsinghua University (CN)
- Independent Researcher, Beijing 100009, China
- Corresponding author
- Vrenna, Maurizio
- Venue
- Sustainability
- Publisher
- MDPI AG
- Published
- 2021-03-06
- Volume
- 13
- Issue
- 5
- Pages
- 2848
- ISSN
- 2071-1050 (ISSN-L)
- OpenAlex
- W3134079787
- Cited by
- 31
- References
- 34
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 11 · 2023: 5 · 2022: 8 · 2021: 3
- FWCI
- 3.10
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Sustainability (publishedVersion, cc-by)
- PORTO@Iris (submittedVersion, cc-by)
- RePEc: Research Papers in Economics (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Politecnico di Torino
- Tsinghua University
- Topics
- Physical Sciences › Engineering › Building and Construction › Sustainable Design and Development
- Physical Sciences › Computer Science › Human-Computer Interaction › Innovative Human-Technology Interaction
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Keywords
- microalgae, superfoods, consumer adoption, palatability, sustainable food consumption, product-service systems, sustainable design, food education, open innovation
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
