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Suvro Talukdar

Researcher

Fungal assisted cell immobilization for food applications.

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Host institution: University of Kentucky
Position: Student researcher
Discipline: Chemical engineering, Food engineering, Food science, Mycology
Alternative protein type: Cultivated, Fermentation
Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures
Region: North America
Technology focus: Bioprocess design, End product formulation and manufacturing, Environmental assessments, Feedstock optimization, Scaffolding and structure
Location: Lexington, Kentucky, United States

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Plant-based Cultivated Fermentation

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Bioprocess design Cell culture media Cell line development Computational modeling Consumer research Crop development End product formulation and manufacturing Environmental assessments Feedstock optimization Feedstocks Food safety and quality Host strain development Ingredient optimization Scaffolding and structure Sensory evaluation Solid State Fermentation Strain development Target molecule selection Other

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