Turning mushrooms into fish
Dr. Mondragon-Bernal is exploring different texturization processes to biomimic fish fillets with fungal proteins.
PRODUCTION PLATFORM: Fermentation
TECHNOLOGY SECTOR: End product formulation and manufacturing
This project will work to biomimic fish fillets with mushroom proteins and explore the effects of enzymatic treatments and fermentation on texturization, especially for thick cuts of seafood. Additionally, it will produce prototypes of both mushroom-based salmon and white fish through different texturization techniques.
Dr. Olga Lucia Mondragon-Bernal
Professor, Federal University of Lavras, Brazil
Dr. Mondragon-Bernal has expertise in food processing and manufacturing as well as the optimization of fermentation and bioprocessing for food.
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
Learn about Dr. Leonie Johanna Jahn’s research to control the texture of filamentous fungi for mycelium-based whole-cut meats at DTU Biosustain.
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
Learn about cutting-edge research to use fermented oat protein to develop plant-based meat.
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