What does it take to turn food by-products into mycoprotein? At European Researchers’ Night in Braga, Portugal, visitors could explore the process first-hand — from microorganisms growing on Petri dishes to fermentation in an airlift bioreactor.
What does it take to turn food by-products into mycoprotein? At European Researchers’ Night in Braga, Portugal, visitors could explore the process first-hand — from microorganisms growing on Petri dishes to fermentation in an airlift bioreactor.
The demonstration showed how food by-products can serve as a starting point for producing mycoprotein through fermentation, illustrating the potential of this approach to support more circular use of resources in the food system.
The activity was presented by Vitor Sousa and Luís Abrunhosa from the University of Minho, who demonstrated the fermentation process and introduced visitors to the research behind sustainable mycoprotein production.
Read more about our research: Public & Media | Protein
This work was funded by the European Union’s Horizon Europe programme as part of project PROTEIN4IMPACT (Grant Agreement No. 101182324). Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.