Biostructuring
Fungal fermentation represents a powerful tool to enhance the nutritional profile of plant-based raw materials. By forming an extensive root-like network called mycelium, fungi secrete extracellular enzymes that break down fibers and antinutritive compounds like phytates, increasing nutrient bioaccessibility and digestibility. Moreover, they offer a sustainable source of high-quality protein, vitamins, minerals and bioactives.
Scaffolding by Foaming
This research project focuses on engineering three-dimensional porous scaffolds using gas-based techniques, systematically investigating how material properties and process parameters influence scaffold architecture. By establishing a fundamental understanding of material-process-structure relationships, we aim to develop cost-effective, scalable, and resilient scaffold fabrication methods with potential applications in food, biotechnology, and biomaterials.
Objectives:
- Systematically investigate material-process-structure relationships in scaffold fabrication
- Identify key material properties and process parameters that determine scaffold architecture
- Engineer fabrication processes and raw materials for predictable and tunable scaffold structures
- Scale up scaffold fabrication processes from laboratory to pilot scale
Optimizing Fungal Growth
Objectives:
- Investigate how fungi can enhance the nutritional value of various sustainable but low-nutrient food sources.
- Analyze the 3D growth patterns of fungi in different scaffold environments.
- Identify optimal conditions and materials for maximizing fungal growth and nutrient synthesis.
- Develop a deeper understanding of the interactions between fungi and their growth environments to improve food production efficiency.
This project explores how fungi can be harnessed to elevate the nutritional potential of underutilized food resources, contributing to a more sustainable and food-secure future.
Nutritional Enhancement through Fungal Fermentation
Objectives:
- Investigate the impact of substrate properties and composition on fungal growth
- Optimize fungal metabolic and enzymatic activity during fermentation
- Nutritional assessment: develop analytical methods for high-throughput screening
- Apply data-based approaches to model the fermentation process and outcomes
