ACADEMIA Letters Micronutrients enriched foods: algal resources for biological products and bio-fortifcation of staple crops Emmanuel MANIRAFASHA, Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, and The Key Lab for Synthetic Biotechnology of Xiamen City Xiamen University, Xiamen 361005, China 2: University of Rwanda - College of Education, Kigali, Rwanda 3: HEALTHY FOOD FEED CO., (H.F.C) Ltd., TRUST FOR SUSTAINABLE GROUP LTD. Theoneste NDIKUBWIMANA, 4: Head of Academic Quality, Accreditation, Standards and Qualifcations Framework Department, Higher Education Council (HEC), P.O.BOX 6311 Kigali, Rwanda Lin MAO, 5: Fisheries College, Jimei University, Xiamen, Fujian 361021, China Jing KEJU, 1: Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, and The Key Lab for Synthetic Biotechnology of Xiamen City Xiamen University, Xiamen 361005, China The world population is projected to reach 9.8 billion in 2050. Furthermore, the 820 million people worldwide are sufering from hunger, and more than two billion people are facing side efects of insufciency of micronutrients such as excess weight. Some proposed solutions, such as increasing agricultural production, reducing food waste, among others, that aims at mitigating that challenge. Does conventional animal farming and agriculture able to feed that projected world population? This above question is a pressing concern that needs the consid- eration of everyone. These two statements show the urgent need to develop sustainable food production systems that can avail healthy and balanced diets to everyone. The deployment of natural resources and technology approaches can help achieve that target by boosting yields and increasing the availability of essential nutrients enriched foods. This article describes the advantages associated with algal resource exploitation. It also highlights the algal resources Academia Letters, June 2021 Corresponding Author: Emmanuel MANIRAFASHA, meonb2003@gmail.com Citation: Manirafasha, E., Ndikubwimana, T., Mao, L., Keju, J. (2021). Micronutrients enriched foods: algal resources for biological products and bio-fortifcation of staple crops. Academia Letters, Article 1125. https://doi.org/10.20935/AL1125. 1 ©2021 by the authors — Open Access — Distributed under CC BY 4.0