Transforming Food Waste Into Gourmet Treats Using Fungi

UC Berkeley researcher collaborates with top chefs to turn agricultural by-products into nutritious, flavorful dishes with Neurospora mold.

Chef-turned-scientist Vayu Hill-Maini explores the culinary potential of Neurospora fungi.
Collaborations with Michelin-starred restaurants showcase innovative dishes made from food waste.
Neurospora mold can convert various agricultural wastes into tasty, protein-rich foods within 36 hours.
Research reveals Neurospora's unique ability to transform indigestible plant material into digestible nutrients.
New findings could revolutionize sustainability in the food industry by reducing waste and creating new gastronomic experiences.