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
The Science of Alt Protein: Recent developments and academic perspectives from Brazil
Join Professor Carla Molento to learn about Brazilian alternative protein initiatives such as new course offerings, research projects, outreach activities, and powerful partnerships.
Ask GFI: Alt Protein Careers
Are you interested in working in alternative protein? Join SciTech university innovation specialist, Christina Aguila, to learn more about what it takes to pursue an academic or industry career in…
GlassWall Syndicate 2022 Annual December Member Event
Join the GlassWall Syndicate for a special virtual event featuring panels and presentations covering the state of the alternative protein industry.
The future of cultivated meat & seafood: Consumer acceptance, insights, and opportunities
Hear from researchers and industry experts about the state of consumer acceptance of cultivated meat globally, and how to increase acceptance through consumer education and effective messaging.
