Consumer acceptance of microalgae products is often hampered by their colour, "fishy" smell and flavor. An international project including research teams from ISA (PI Prof. Anabela Raymundo), IST (Carla de Carvalho, iBB-BERG), Norce (Norway) and the company Pagarete Microalgae solutions (Portugal) is aimed at the use of enzymes to improve the overall sensory quality of microalgal ingredients. The project, entitled "YUM ALGAE - enzYmes for improved sensory qUality of MicroALGAE ingredients in foods", is funded in ca. 1 million euros by the Iceland, Liechtenstein, Norway grants (EEA grants, Blue Growth programme).