The Science of Alt Protein: Microbial biodiversity in the green transition
Event description
Climate change, environmental damage, and biodiversity loss rank among the most pressing challenges humanity faces today. The food system is a major contributor to these issues, making it crucial to rethink how we produce and consume food. Microorganisms hold substantial potential for the development of more sustainable, yet delicious and nutritious foods. Join our next Science of Alt Protein seminar to learn about Dr. Jahn’s interdisciplinary research that explores microbial biodiversity and its potential for food innovation.
Meet the speaker
Leonie Johanna Jahn, Ph.D.
TENURE TRACK RESEARCHER AND DEPUTY HEAD FOR MICROBIAL FOODS
DTU BIOSUSTAIN
Leonie Johanna Jahn focuses on unlocking the potential of microorganisms to create more sustainable foods for the future. Drawing inspiration from nature and traditional fermentation practices, she seeks to uncover new fermentation organisms, expand the biodiversity of microbes used in food production, and develop innovative fermented foods with the potential to replace animal products. Currently, she serves as a tenure-track researcher at DTU Biosustain and acts as the deputy head of the Microbial Foods section. She holds a Ph.D. degree from DTU and MIT. Additionally, she is a co-founder and scientific advisor at MATR Foods, a Copenhagen-based company, specializing in meat alternatives derived from fungal fermentations.
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