Upcycling wheat bran for fermentation
2024 – 2026
This project called Wheat-UP will upcycle wheat bran into new ingredients for hybrid foods using oils from yeast and mycelium protein biomass.
Production platform: Fermentation, Plant-Based
Technology sector: Ingredient optimization
Project aims
This project called Wheat-UP will upcycle wheat bran into new ingredients for hybrid foods using oils from yeast and mycelium protein biomass. Specifically, the aims are to:
- Develop a cost-effective method to quickly screen and process wheat bran using biological techniques;
- Convert wheat bran into microbial oils and protein-rich biomass;
- Incorporate the developed fermentation-based ingredients in hybrid plant-based food prototypes; and
- Assess the effectiveness, scalability, and economic viability of the new processing methods.
Principal Investigator
Dr. Mehdi Abdollahi
Associate Professor, LIFE Sciences- Food and Nutrition Science
Chalmers University of Technology, Sweden
Mehdi Abdollahi is an Associate Professor at Chalmers University. He has more than 12 years of experience in protein technology and upcycling food side streams. Leading the plant-based food and food biotechnology group, he focuses on alternative proteins and hybrid foods. He has secured over SEK 35 million (over USD 3 million) in grants with the goal of advancing sustainable food production.
Research Grant Program
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