Controlling texture of filamentous fungi
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
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.
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.
Learn about Dr. Olga Lucia Mondragon-Bernal’s research to biomimic fish fillets with fungal proteins at Federal University of Lavras (UFLA).
Learn about cutting-edge research to use fermented oat protein to develop plant-based meat.
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
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