Controlling texture of filamentous fungi


Dr. Jahn is exploring a process to control the texture of filamentous fungi for mycelium-based whole-cut meats.


TECHNOLOGY SECTOR:  Strain development

Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research

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 researcher

Gfi grantee dr. Leonie johanna jahn, team leader, denmark’s technical university (dtu) biosustain, denmark

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.

Microbial proteins

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