Dr. Tyler Barzee: Producing fungi-based foods -- alternative proteins and beyond
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Publicado 2022-08-03
Producing fungi-based foods -- alternative proteins and beyond
July 28, 2022
(Please note: We weren't able to recover the recording of the first few minutes of this webinar which is why it starts abruptly.)
How can we harness the versatility, diversity, and mystery of filamentous fungi to produce novel and sustainable foods? Filamentous fungi are finding new applications in a diverse array of food products including alternative proteins. Join Dr. Tyler Barzee, Assistant Professor at University of Kentucky, as he explores recent advances in cultivation and processing technologies for fungi-based foods and probes the next frontiers through case studies of (1) an unlikely microbial partnership and (2) a surprising myco-opportunity.
Meet the speaker:
Dr. Tyler Barzee is an Assistant Professor of Bioprocess Engineering at University of Kentucky. His team investigates and models new microbial technologies to put our renewable resources to better use. Despite research interests in nearly every type of microbe, filamentous fungi remain his favorite due to their unique properties, mysterious lifecycles, and untapped potential. In addition to leading a research lab, he is also a co-inventor of a fungal cultivation and processing technology that is currently under development by fungi-based food startup company Optimized Foods. He received his Ph.D. in Biological Systems Engineering from University of California Davis.
Moderator: Amy Huang, University Innovation Manager, The Good Food Institute
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About The Good Food Institute:
The Good Food Institute (GFI) is a 501(c)(3) nonprofit working internationally to make alternative proteins like plant-based and cultivated meat delicious, affordable, and accessible. GFI advances open-access research, mobilizes resources and talent, and empowers partners across the food system to create a sustainable, secure, and just protein supply.
Learn more at gfi.org/
Want to join our good food community? Visit gfi.org/community/
GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts who are driving alternative protein innovation. Each month, we host two online seminars with leading science and business experts from around the world. In addition to our seminars, networking events, and community Slack, we also have a monthly newsletter that shares timely opportunities and developments in the good food world.
Todos los comentarios (3)
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Fascinating talk but needs to be simplified to be more watch able and thus have a wider reach. People want to know stuff like how it tastes, cost and nutritional benefits plus environmental advantages.
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this is good info but it could be delivered in 15 minutes
