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
African Food Research Conference 2026
GFI is proud to support the African Food Research Conference 2026, a two-day virtual event organized by the Centre for African Food Research and Innovation.
Earth Precision Agriculture Conference 2026
GFI’s Elliot Swartz is helping shape the future of food biomanufacturing at EPA 2026—where precision agriculture, biotechnology, and cellular agriculture come together.
The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalability
Learn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable.
The Future of Meat: Technology, Sustainability, and the Meats of Tomorrow
Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th 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 September 29th at 10:30 pm ET.
