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Masterclass C: The Mycelium Revolution: Building Sustainable Food Systems
This masterclass explains how mycelium is transforming food production and manufacturing. Participants will discover mycelium’s unique properties, advanced fermentation technologies, and its role in creating sustainable, nutrient-dense alternatives to traditional food sources. The session will focus on innovative mycelium-based food products, the environmental advantages of fungi in reducing resource consumption, and real-world applications that demonstrate mycelium’s potential to redesign and revolutionize the global food system for a sustainable future.
Key Objectives- Explore mycelium-based innovations for redesigning food systems.
- Showcase innovations in mycelium cultivation and product development.
- Enhance food security through mycelium-based solutions
- Understand Mycelium’s Role in Food Systems: Learn about mycelium’s unique properties and its potential to create sustainable food alternatives
- Explore Mycelium-Based Manufacturing: Gain insights into advanced fermentation technologies and practical aspects of producing mycelium-based foods
- Identify Challenges and Opportunities: Examine current challenges and future trends in scaling mycelium-based foods through real-world case studies
Meet Your Expert Workshop Leader
Dr. Yashaswini Balaraju stands out as a distinguished scientist and entrepreneur, boasting an impressive career spanning more than 12 years across academia and industry. Currently serving as a tech-consultant at Vidacity, a sustainability innovation hub based in Singapore, her work is underscored by a strong commitment to community-building initiatives. Noteworthy for her prior role as the Co-founder and Chief Product Officer at Mycovation, a pioneering mycelium-based food-tech company in Asia, she spearheaded the development of innovative ingredients derived from mycelium using advanced fermentation technology. Dr. Yashaswini holds a PhD in Biotechnology with a specialization in protein engineering from the University of Mysore.
Driven by a profound dedication to sustainability and the circular economy, Dr. Yashaswini embarked on her entrepreneurial journey with a focus on exploring and implementing cutting-edge solutions within the food industry. Her responsibilities at Mycovation encompassed overseeing process and product development, capitalizing on her expertise in biotechnology and innovation.
Beyond her current engagements, Dr. Yashaswini has lent her expertise as a Tech-Consultant at Renergii Ventures, contributing valuable insights to sustainable solutions. She also serves as an advisor and founding investor at Blu-Fins Meats, a plant-based seafood start-up in India. As a course creator and mentor, she designs educational modules centered on mycelium technology and sustainable food systems. Her involvement in the World Food Forum’s Transformative Research Challenge, John Hopkins Alt Protein Project and Future 17 program underscores her dedication to mentoring and advancing knowledge within her field. Dr. Yashaswini's multifaceted roles exemplify her leadership and influence in the realms of biotechnology, sustainability, and entrepreneurial innovation.
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