Circular Economy: Downstream Process Development for Upcycling Food Industry By-Products Using Fungal Fermentation

Facing the dual challenges of a rapidly expanding global population and the imperative to protect our environment, our research seeks sustainable solutions for food production. We're innovating a method to transform food industry by-products into a nourishing vegan protein. This initiative is in collaboration with the University of Hohenheim, which is pioneering a precursor process utilizing macrofungi fermentation.The core of our investigation focuses on purifying the desired protein from the resultant fermentation broth. We are particularly concentrating on enhancing the Dynamic Cross Flow Filtration (DCF) technique. Our aim is to refine a digital twin for DCF, facilitating process development and boosting efficiency in production.Our ultimate goal is to establish a reliable process that culminates in the creation of a viable vegan meat substitute, aligning with our commitment to sustainability and ecological responsibility.