(AGI) Rome, Oct. 20 - In a not too distant future people willeat jellyfish, algae and insects. The opportunities offered bythese alternative food sources will be discussed at Milan Expoon Oct. 21 from 1 am at the Open Plaza Expo Centre, in theconference "Research, sustainability and innovation in newfoods." This 'novel food' will be needed to complementtraditional foods in view of population growth, to combatmalnutrition and to increase environmental sustainability Theevent, moderated by Massimiliano Mizzau Perczel of the NationalResearch Council (CNR), is coordinated by two CNR researchers:Graziella Chini Zittelli of the Institute for the study ofecosystems (ISE-CNR) and Antonella Leone of the Institute ofFood Production Science (ISPA-CNR). It is organised incollaboration with Euromarine, Archimedes Research and the Foodand Agriculture Organisation (FAO). "Jellyfish can be turnedfrom nuisance into resource," said Leone. "There are hundredsof tonnes of biomass of these creatures in the Mediterranean.They basically consist of water, protein and especiallycollagen, which is an effective anti-oxidant. Moleculesextracted from Cassiopeia mediterranea (Cotylorhyzatuberculata) have been found to show significant activityagainst human breast cancer cells. Other species may be used asfood source, fodder or other applications." Microalgae alsohave important nutritional properties and are seen as one ofthe most promising sources of proteins and bioactive compounds(polyunsaturated fatty acids, pigments and vitamins). Zittelliexplained: "Spirulina (Arthrospira platensis) is particularlyrich in protein, pro-vitamin A, minerals (Ca, Mg and Fe),g-linolenic acid and phycocyanin. It has been used as food forcenturies in Asia, Mexico and Africa. Each 100 gr of thismicroalgae contain at least 60 gr of protein. This percentageis higher than meat or any other plant source." Insects arealso considered to be a good alternative food source."According to the FAO, these animals represent a viableopportunity to improve the nutritional status of populations indeveloping countries. They are rich in protein and 'good' fat,calcium, iron and zinc," said Francesco Gai of ISPA-CNR. (AGI). .