Controlling texture of filamentous fungi
2021-2023
Dr. Jahn is exploring a process to control the texture of filamentous fungi for mycelium-based whole-cut meats.
PRODUCTION PLATFORM: Fermentation
TECHNOLOGY SECTOR: 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 researcher
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 food: The start of something new
Dr. Jahn and her team are using microbes to produce food that is healthy and tastes good, with the ultimate goal of making food production and consumption sustainable.
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Check out related resources
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Learn about the emerging role of microbial fermentation in building the next generation of alternative protein products.
GFI’s 2020 Symposium on Fermentation: Harnessing Microbial Hosts as Cell Factories
Fermentation can address key sensory challenges in plant-based foods. Learn how today’s innovators are using this technology to create consumer acceptance. Moderated Monica Watrous, Managing Editor at Food Business News.
Panelists include:
Ranjan Patnaik – Chief Technology Officer at Clara Foods
Michael Leonard – Chief Technology Officer at Motif FoodWorks
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