The alternative
protein ecosystem

Loes van Dam

Researcher

We research sustainable protein sources using a range of microbial hosts, including filamentous fungi. Our group has a wide range of projects including the culinary application of filamentous fungi, product development, flavour development, textural and nutritional property measurements and synthetic biology. The goal is to make both food production and food consumption more sustainable. We collaborate with chefs and food researchers to optimise microbial foods in taste, texture and nutrition. Reach out for (tailored) internship possibilities.

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