Research group Biobased Innovations
FungCows project
Motivation
By 2050 conventional protein consumption is expected to raise globally by 57% for meat and 48% for dairy, assuming economies and incomes continue to grow. To be able to provide this increased amount of protein sustainably, alternative protein sources are being explored. In the FungCows project, milk proteins for vegan cheese are produced via precision fermentation by fungi that grow on pre-processed grass. Cost-effective production of animal proteins by currently used fungal hosts is however highly challenging: higher production titers would be required but can likely not be achieved. Therefore, other strategies are needed for the cost-effective production of alternative proteins.
Goal
Our solution and aim is to drastically reduce protein production costs by developing a new fungal cell factory in collaboration with our partners. Major reduction of costs would include: the use of cheap substrates (silage grass) and shorter fermentation times. Additionally valorization of the fungal biomass to vegan leather will be explored.
Method
The work package of the HAN will focus on bioprocess optimization towards maximum conversion of grass and increased protein production.
Projectcoordination
Prof. Arthur Ram - Universiteit Leiden
Partners
- BFF Biotechnology Fermentation Factory
- BioscienZ B.V.
- HAN BioCentre & Research group Biobased Innovations
- MNEXT & Avans University of Applied Sciences
- Those Vegan Cowboys
- University of Leiden