How Phycology Ghent is unlocking better seaweed cultivation through science

2026-04-20

Within the European seaweed sector, much attention is focused on scaling production, developing products and opening new markets. Behind these developments, however, lies a layer of research that is less visible but the cornerstone for progress. At Phycology Ghent, part of the Biology Department at Ghent University, this is exactly where the focus lies.

Led by Professor Olivier De Clerck, the research group is dedicated entirely and solely to seaweed. From diversity and distribution to growth, genetics and microbiology, their work aims to understand how seaweed functions at the most fundamental level. This knowledge forms the foundation for more applied developments across the sector.

From fundamental biology to practical impact

Phycology Ghent positions itself primarily as a fundamental research group. At the same time, their work is closely connected to the needs of the emerging European seaweed industry.

“We always start from the biology of the organism,” De Clerck explains. “The combination of genetics and environment determines how seaweed grows, reproduces or survives.”

This may sound abstract, but it directly translates into practical questions relevant for producers and product developers. Why does one strain grow faster than another? How can growth be stabilised under different conditions? Which species or strains are best suited for specific applications?

To answer these questions, the team combines laboratory research with applied projects. Their work feeds into areas such as offshore cultivation, hatchery optimisation and strain selection.

The science behind stronger seaweed production

Left, illustrational image. right: Sea lettuce research to growth under different circumstances.

Phycology Ghent focuses on understanding how seaweed grows and performs, starting with species like sea lettuce, or Ulva. By comparing genetic differences between strains and tracking their growth under controlled conditions, they can explain why some grow faster or perform better than others. This helps the sector make smarter choices when selecting strains for cultivation. At the same time, they study the role of bacteria, as seaweed depends on specific microbial communities to grow properly. These bacteria can influence both growth and resilience and are now being explored in areas such as kelp restoration and improving cultivation outcomes. In addition, the group tackles practical challenges such as attachment, which is critical in offshore farming. If young seaweed does not attach properly to ropes or nets, it is lost. By studying how environmental factors and chemical signals affect this process, they have identified ways to improve attachment success, helping to reduce losses and increase efficiency in aquaculture.

A bridge between science and industry

Although their work is rooted in biology, Phycology Ghent is closely connected to industry through collaborative projects. Most of their research is carried out in partnerships, often within European programmes.

Phycology Ghent practical research to the holdfast of Seaweed in the Wier&Wind project

For companies across the value chain, this makes the group a valuable knowledge partner. Members can approach them with questions such as which species is suitable for a specific application, how cultivation conditions affect biomass quality, or how to improve performance in early growth stages.

Their role is not to develop products directly, but to provide the scientific understanding that enables others to do so more effectively.

Looking ahead

As the European seaweed sector moves from promise to business, the role of fundamental research becomes increasingly important. Phycology Ghent contributes by answering the underlying biological questions that determine success in cultivation and application.

By combining deep scientific expertise with a clear connection to industry needs, the group plays a quiet but essential role in building a more robust and scalable seaweed sector.

Want to know more? Visit their website or reach out to Olivier de Clerck