This book is divided into three thematic areas. The first covers a revision of the taxonomy of algae, based on the algae portal, as well as the general aspects of biology and the methodologies used in this branch of marine biology. The second subject area focuses on the use of algae in environmental assessment, with an intensive implementation in Western economies and some emerging economies. The third topic is the potential use of algae in various industries including food, pharmaceuticals, cosmetics, agricultural fertilizers, and the emerging biofuels industries.

Seaweed is used in many countries for very different purposes - directly as food, especially in sushi, as a source of phycocolloids, extraction of compounds with antiviral, antibacterial or antitumor activity and as biofertilizers. About four million tons of seaweed are harvested annually worldwide. Of the various species known, less than 20 account for 90% of the biomass exploited commercially. This book details 147 species of edible seaweed, including scientific name and respective common names, geographic location, nutritional composition, uses and is extensively illustrated.