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Assistant professor Ke Wang and postdoctoral associate Krishna Sahoo

News

Cornell researchers find a new way to grow mushroom protein
Food scientists at Cornell AgriTech have developed a liquid-fermentation process that grows protein-rich oyster mushroom mycelium in days rather than weeks and – in a first for the field – have shown that the fungus will thrive on a fatty acid...
  • Cornell AgriTech
  • Food Science
experimental flasks of flocculent pellets

News

Fungi could transform leftovers into lifelines

Mycelium, the vegetative, root-like network of fungi, has the power to transform food waste into new, life-sustaining food.

  • Food Science
  • Agriculture
  • Climate Change