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Main areas of specialization and technological expertise are:

  • Research on and cultivation of edible mushroom mycelium
  • R&D of submerged fermentation
  • R&D of the utilization of agricultural and food industry by-products for fermentation processes
  • Development and production of versatile, unprocessed, clean-label mycelium-based food products
  • Decentralized, sustainable and fast production of a new generation of food using the fungal kingdom and biotechnology
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