Carla C.C.R. de Carvalho and Sebastião Tavares (2BRG-iBB) did a one-week research stay at Norce, in Bergen, Norway. During the research stay, they worked with the Norwegian team of the project Yum Algae. In this project, both teams work to use enzymes to improve the organoleptic and sensory properties of microalgae for food products. During the stay, Carla and Sebastião had the opportunity to test several techniques, from enzyme purification to harvesting microalgae produced in large photobioreactors.