Controlling texture of filamentous fungi
2021 – 2025
Dr. Jahn is exploring a process to control the texture of filamentous fungi for mycelium-based whole-cut meats.
Production platform: Fermentation
Technology sector: Host strain development
Project aims
This project’s goal is to understand and control the texture of fungal mycelium for its use in food applications. This would make filamentous fungi more adaptable to use in whole-cut mycelium-based meats or as scaffolding material for cultivated meat. This will result in a proof-of-concept seafood product created from fermented seaweed.
Principal Investigator
Dr. Leonie Johanna Jahn
Team leader
Denmark’s Technical University (DTU) Biosustain, Denmark
Dr. Jahn develops sustainable and healthy food through microbial fermentation, synthetic biology, and upcycling of food by-products. She has also investigated the evolution of antibiotic resistance in bacteria.
Research Grant Program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.
