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.

Loes van Dam

- Host institution: DTU
- Position: Postdoctoral fellow
- Discipline: Food science, Mycology, Nutritional science
- Alternative protein type: Fermentation
- Collaboration opportunities: Industry partnership, Joint research, Providing guest lectures, Technical consultation
- Hiring for: Undergraduate students
- Region: Europe
- Technology focus: Environmental assessments, Food safety and quality, Ingredient optimization, Scaffolding and structure, Strain development
- Location: Kongens Lyngby, Denmark