Marine macroalgae have a wide variety of compounds with different properties and benefits for human health: minerals (iodine, iron and calcium), proteins (essential amino acids), lipids (polyunsaturated fatty acids), vitamins and polysaccharides (fibers), necessary for primary human metabolism. As a way of suppressing the nutritional needs of some diets, macroalgae appear as a natural and abundant food, with an index of rapid growth and high potential as a source of food nutrition. The main challenge of this work is the cultivation and analysis of the nutritional composition of selected macroalgae for use in the food industry in the development of new pre-cooked meals. At this internship field campaigns will be carried out to collect adults and juveniles of previously selected macroalgae species and subsequent cultivation, of adults, in aquaculture tanks, and of juveniles, under laboratory conditions. The species of marine macroalgae grown under different cultivation conditions, will be analyzed for their protein, carbohydrate and lipid content to furher incorporation in pre-cooked meals with high nutritional value. This work will be developed under the scope of the project MENU - Marine macroalgaE: alternative recipes for a daily NUtritional diet, coordinated by Dr. Ana Marta Gonçalves.