Advances in biotechnology are transforming food production with fungi playing a pivotal role. Research led by Vayu Hill-Maini utilizes genetic engineering to enhance fungi’s natural properties, creating nutritious and sustainable meat alternatives. This approach not only opens new avenues in food science but also integrates sophisticated culinary applications. A gene-edited fungal culture from Vayu Hill-Maini’s research, seen on a dinner plate. Credit: Marilyn Sargent/Berkeley Lab Hacking the genome of fungi for smart foods of the future. With animal-free dairy products and convincing vegetarian meat substitutes already on the market, it’s easy to see how biotechnology can change the food industry....
