Stanford bioengineer uses fungal fermentation to turn food waste into cheese-like products
By
Christine Ro
Hand-rolled, kettle-boiled, baked to perfection. Worth every minute at the bakery.
Summary
Stanford University bioengineer Vayu Hill-Maini is using fungal fermentation to transform food waste into valuable, tasty products like a cheese-like substance. The process involves taking byproducts of food processing and adding ingredients for fungal fermentation, turning waste into something edible and flavorful. This ancient technique of fermentation is being applied innovatively to address food waste problems.
Key quotes
· 3 pulledOne of the most amazing things that we found recently is that we could take waste and add a few other ingredients in a fungal fermentation and cr
The ancient trick making food waste useful and tasty
Instead of throwing away byproducts of food processing, fermentation is making them valuable.
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