Former Biosciences postdoctoral researcher and chef Vayu Hill-Maini’s emerging work on Neurospora, a type of fungus, explores a revolutionary approach to addressing food waste through sustainable fermentation practices. Neurospora mold thrives on food waste such as leftover grains, oat milk pulp, and peanut oil pressings, turning them into edible, nutrient-rich food. This fungus, traditionally used … Read more »
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