South Middlesex Times

A team of scientists from Rutgers University-New Brunswick is exploring the potential of transforming a species of seaweed into energy and food. These researchers are part of the Rutgers Climate and Energy Institute, collaborating with other institutions to convert renewable materials into products such as biofuels, animal feed, and biochemicals. This effort places them among five centers in the United States chosen for a comprehensive research initiative.

The university received funding from Schmidt Sciences, a philanthropic organization supporting science and technology advancements. The grant is part of a $47.3 million allocation aimed at fostering the development of new technologies. Additionally, the Foundation for Food & Agriculture Research supports this initiative through its private foundation based in Washington, D.C.

Leading this project at Rutgers are Shishir Chundawat, Debashish Bhattacharya, and Sagar Khare. They aim to establish a virtual institute-sponsored research center called Sargassum BioRefinery (SaBRe), with Jose Avalos from Princeton University serving as lead investigator alongside Loretta Roberson from the Marine Biological Laboratory.

Chundawat elaborates on their research plans: "Our goal is to convert a species of brown seaweed, called Sargassum...into valuable products." He highlights their intention to produce biofuels and other industrial chemicals while also addressing environmental concerns associated with Sargassum blooms.

The researchers seek solutions for coastal communities facing challenges due to large quantities of seaweed washing ashore. According to Chundawat, "With climate change intensifying...we would be converting a crisis into a valuable opportunity for sustainable development."

The idea behind utilizing Sargassum dates back centuries when various cultures incorporated seaweed into diets or used it for chemical processes. However, modern advancements offer new opportunities to exploit its full potential as an industrial raw material.

Debashish Bhattacharya focuses on understanding Sargassum's biology and microbiome while working with his team to discover microbial genes involved in natural degradation processes. Meanwhile, Chundawat collaborates with Khare using computational methods and artificial intelligence tools for enzyme improvement.

Looking ahead, Chundawat expresses optimism about developing commercially viable processes within five years but acknowledges that widespread implementation could take longer: "We hope to learn how to sustainably convert Sargassum through commercially relevant processes..."