Algae Competition has assembled panels of distinguished jurors from diverse backgrounds to evaluate entries in the three tracks of the competition: landscape designs, production systems and food development.
Algae Competition announced finalists March 1, 2012 and plans to announce award winners March 29, 2012.
Jurors represent many areas of activity and expertise from among these fields: algae farmers, architects, builders, business entrepreneurs, chefs, designers, engineers, food developers, non-governmental organization workers, scientists, technologists.
In the first phase, jurors will select finalists in each of the three competition tracks. In the second phase, the jurors will select major award winners from among the finalists in each of the three competition tracks.
Teams of jurors will evaluate portions of the entries in each track. Jurors located around the world (for example, living in China, India, France, Brazil, Eqypt or the U.S.) during the jury period will login to the juror section of the Algae Competition website to view and evaluate each posted submission with three parts: 1) presentation boards as pdf files, 2) project description, 3) video. Jurors will complete and submit a standard evaluation for each entry. The entries with the highest combined scores from the jurors will qualify as finalists. In the final round, jurors will select award winners from among the finalists.
For 1: Algae Landscape Design and 2: Algae Production Systems, international panels of jurors will complete and submit a standard evaluation for each entry. Entries with the highest combined scores from the jurors will qualify as finalists. In the final round, jurors will select award winners from among the finalists.
For 3: Algae Food Development, an international judicial panel with substantial expertise in consumer behavior, food and restaurants will select finalists in each of 4 categories: 1) algae recipe, 2) snack or specialty food, 3) algae menu, 4) algae food video. The judicial panel may prepare recipes from various entrants and perform taste evaluations. For complete details see algae food evaluation.