Lightnews — Scholar-powered news

Eirini Theodosiou @eirinit.bsky.social · Apr 24

Thrilled to have won this funding from @carmahub.bsky.social which will allow us to test the performance of our mycelia-based 🍄 microcarriers in stirred tank tractors. Also very grateful to Myconeos Ltd for providing the fungal strains and helping with material development.

CARMA Hub @carmahub.bsky.social · Apr 24

Delighted to announce that @eirinit.bsky.social will be leading a @carmahub.bsky.social funded pump priming project at @astonuniversity.bsky.social titled: Food-grade mycelia as scaffolds for the large-scale production of cultivated meat

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Reposted by Eirini Theodosiou

CARMA Hub @carmahub.bsky.social · Mar 21

Check out our first annual report for the Cellular Agriculture Manufacturing Hub
carmahub.co.uk/cellular-agr...

Cellular Agriculture Manufacturing Hub (CARMA) First Annual Report – Carma Project

carmahub.co.uk

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Reposted by Eirini Theodosiou

Good Food Institute Europe @gfieurope.org · Jan 6

🧀Precision fermentation has been used for decades to produce ingredients like low-cost rennet for cheesemaking, and is now being used to facilitate more stable, sustainable production of common ingredients like milk and egg white proteins, palm oil and coffee. But how does it work?

Process diagram explaining how precision fermentation works: Similar to how traditional fermentation is used to produce alcohol when brewing beer and wine, precision fermentation uses microorganisms like yeast to produce ingredients ranging from palm oil to dairy proteins.

First, microorganisms are given biological instructions that tell them how the target ingredient is made – which, for alternative protein applications, could be a flavour molecule like heme or a protein like whey.

They are then added to a warm fermentor and fed sugars, which the microorganism then converts into the desired ingredients and releases into the fermentor.

The water in the fermentor is then removed and the ingredients are filtered out to be used as part of a plant-based recipe – for example to add a meaty flavour to a burger or stretchiness to plant-based cheese.

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Reposted by Eirini Theodosiou

Dr. Jonathan Foley @globalecoguy.bsky.social · Dec 26

I like facts. I don't like bullies.

A good day to donate to Wikipedia.

www.newsweek.com/elon-musk-ta...

Elon Musk takes aim at Wikipedia

Musk has denounced Wikipedia as "Wokepedia" on X and urged people not to donate to the platform.

www.newsweek.com

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Reposted by Eirini Theodosiou

Tamar Haspel @tamarhaspel.bsky.social · Dec 13

The answer to bad industrial agriculture isn't non-industrial agriculture.

It's better industrial agriculture.

@mikegrunwald.bsky.social in the @nytimes.com.
www.nytimes.com/2024/12/13/o...

Opinion | Sorry, But This Is the Future of Food

Every farm, even the scenic ones with red barns and rolling hills, is a kind of environmental crime scene, an echo of whatever wilderness it once replaced.

www.nytimes.com

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Reposted by Eirini Theodosiou

Danai Georgiadou @grownbites.bsky.social · Dec 3

A truly fascinating species, yet one of the toughest to crack when it comes to generating primary cell lines. Maybe it’s time to start thinking outside the box. 🦐🧬🧫
#cultuvatedseafood #prawns #cellchallenges

Guest Column: Keeping Up with the Crustaceans

This article was written by Dr. Danai Georgiadou, a scientist from A*STAR’s Bioprocessing Technology Institute (BTI). She also contributes to CRISP Meats, a multi-institutional research programme led ...

gfi-apac.org

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Eirini Theodosiou @eirinit.bsky.social · Nov 23

Could you please add me to the list?

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Eirini Theodosiou @eirinit.bsky.social · Nov 23

Yes please Craig.

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