The Science of Alt Protein: Producing fungi-based foods — alternative proteins and beyond
Event description
How can we harness the versatility, diversity, and mystery of filamentous fungi to produce novel and sustainable foods? Filamentous fungi are finding new applications in a diverse array of food products including alternative proteins. Join Dr. Tyler Barzee, Assistant Professor at University of Kentucky, as he explores recent advances in cultivation and processing technologies for fungi-based foods and probes the next frontiers through case studies of (1) an unlikely microbial partnership and (2) a surprising myco-opportunity.
Meet the speaker
Tyler Barzee
Assistant Professor, Bioprocess Engineering
Dr. Barzee is an Assistant Professor of Bioprocess Engineering at University of Kentucky. His team investigates and models new microbial technologies to put our renewable resources to better use. Despite research interests in nearly every type of microbe, filamentous fungi remain his favorite due to their unique properties, mysterious lifecycles, and untapped potential. In addition to leading a research lab, he is also a co-inventor of a fungal cultivation and processing technology that is currently under development by fungi-based food startup company Optimized Foods. He received his Ph.D. in Biological Systems Engineering from University of California Davis.
Upcoming events
View all events
Sensory evaluation of alternative proteins: A best practices guide
Learn how sensory science can drive the adoption of alternative proteins.
Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein Scientist
Explore the path from food science to product innovation in this conversation on building a purpose-driven career in alternative proteins.
2026 Tufts Future Food Innovation Day
Join GFI President Bruce Friedrich at Tufts University’s 2026 Future Food Innovation Day, where he’ll participate in a morning fireside chat with Tufts professor and cell ag pioneer Dr. David…
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 10:30 pm ET.
Foods of the Future: Science and Engineering Approaches (Gordon Research Conference)
The focus of this conference is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable…
