With complete amino acid profiles and health-promoting benefits, mycoprotein has attracted immense interest as an emerging solution to the global protein shortage and decreasing availability of cultivated land. Recent research and industrial efforts have primarily focused on the production of mycoprotein, yet the functionalities in food applications remain neglected.
This project aims to investigate the techno-functional properties of commercially important mycoprotein. Fermentation-based bioprocessing will then be applied for techno-functional modification, leveraging the metabolic activities of selected microbes, followed by testing in a food model. This project will create a framework to sustainably enhance food protein functionality and unlock their full potential for human consumption.
This 3-year project (2025-2028) is funded by the Novo Nordisk Foundation. The research group includes Yaqin Wang (PI of the project), Kirsi Mikkonen, Mohammed Gagaoua (INRAE), Lilia Ahrné (UCPH) and Kati Katina.