Dr. Sylvia Strauss
Dr. Sylvia Strauss is a biologist and marine scientist currently working for The Seaweed Company in food development and human nutrition concepts including seaweed. Combining also a broad expertise in culinary science and fermentation with an understanding of (patho)physiological processes (PhD 1995 in neuroimmunology on Alzheimer’s disease, Univ. Freiburg, Germany), she is now driven to promote the culinary use of seaweed and its health benefits of its consumption for humans and animals. During her recent formation as marine scientist (MSc 2019), she specialized in phycology and was investigating factors inducing reproduction in Ulva at Ghent University, Belgium while focusing on seaweed mariculture. The Seaweed Company integrates the seeding, growing, harvesting and processing of different seaweed species, including Ulva, which is being deployed in food & feed applications and in human immune supplements.