Course
Course Description
A mushroom walks into a bar and orders a beer.
The bartender says, “I don’t serve beer to mushroom!”
The mushroom replies, “I am not a mushroom, I am a fun-gi” 🙂
Jokes aside, fungi is finally having its moment as a versatile ingredient with functional, nutritional, and structural applications. In this seminar class, we will explore adoption of fungi based foods. From the use of mycelium that mimics meat, to the use of various types of medicine fungi use as medicine (not psilocybin), and how the rise in adoption of functional foods fit squarely into fungi.
Students will learn about the increasing popularity of fungi-based foods, as well as the basics of mycology, the applications of mycelium, and approaches for transforming fungi into products that can succeed in the mainstream food market. The course will culminate in team projects in which students develop fungi-based food concepts with potential for large-scale adoption.
Video
Introducing Team Sundial
Hear from team Sundial, a startup that started in the SCET Alt Meat Challenge Lab.
Instructor
Ricardo San Martin
Ricardo is an inventor and entrepreneur in chemical and biological sciences. As a professor of entrepreneurship and innovation, Ricardo teaches at the Sutardja Center for Entrepreneurship and Technology and is the Co-founder of the Alt.Meat Program at UC Berkeley. Ricardo was also the Founding Director of the Master of Design P. at the Universidad Catolica de Chile. Ricardo has a Ph.D. in Biotechnology from the Imperial College London and has a M.S. in Chemical Engineering from UC Berkeley.