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Our research explores microbial fermentation as a foundation for sustainable food systems. Drawing inspiration from traditional fermented foods, we investigate how indigenous microorganisms, waste valorization, and decentralized fermentation strategies can expand the future design space of microbial foods, including single-cell proteins and alternative microbial biomass for human food and aquaculture applications.
Current Research Directions
Current Research Directions
Single-cell protein production using indigenous Saccharomyces cerevisiae
Waste valorization for microbial food systems
Fermentation of low-cost and regionally available substrates
Traditional fermentation systems as models for future microbial foods
Collaborator
Collaborator
Asst. Prof. Kyeong Rok Choi (KAIST, South Korea)
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