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Integrated Sustainable Energy and Food Production from Microalgae-based Carbon Capture and Utilization

Environment / Energy (Carbon Neutrality)

Republic of Indonesia

Integrated Sustainable Energy and Food Production from Microalgae-based Carbon Capture and Utilization

Healthy people, healthy world: Transforming CO₂ with microalgae

Principal Investigator

- Team Director
  MOCHIDA Keiichi
  Center for Sustainable Resource Science, RIKEN
- Prof.
  SUBROTO Toto
  Padjadjaran University

ODA Recipient Country

Republic of Indonesia

Research Institutions in Japan

RIKEN / The University of Tokyo / Euglena Co.Ltd

Research Institutions in Counterpart Country

Padjadjaran University / Bandung Institute of Technology / Indonesia University of Education / Gadjah Mada University / National Research and Innovation Agency / Jawa Power / Awina Sinergi International

Adoption fiscal year

FY 2022

Research Period

5 Years

Overview of the Research Project

Technology to make fertilizer and fermented foods from microalgae
Indonesia is highly dependent on coal for its energy, and needs to lower its carbon emissions or decarbonize its coal-fired power stations. Malnutrition among the poor is also a serious issue, and new industries that can eliminate malnutrition and contribute to healthcare are required. In this study, we are developing technology for the large-scale culture and fermentation of microalgae, hydrogen generation from biomass, and reducing emissions from coal-fired power stations by mixed burning with hydrogen-based fuel. Based on the results, we will propose economically realistic policies.

Fixing CO₂ with microalgae to produce fermented foods and hydrogenbased fuel
Through the development of technologies for efficient CO₂ fixation by microalgae, for using microalgae to create high-value fermented foods, for generating green hydrogen from biomass, and for the mixed burning of biomass and hydrogen-based fuels with coal, will help reduce carbon emissions by coal-powered power plants and improve nutrition with fermented health foods.