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VERSION:2.0
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CALSCALE:GREGORIAN
X-WR-CALNAME:From Lab to Table: Harnessing Filamentous Fungi for a Sustaina
 ble Food System\, with Professor Vayu Hill-Maini
X-WR-TIMEZONE:Pacific Time (US & Canada)
BEGIN:VEVENT
DTSTAMP:20261011T092411Z
UID:tag:localist.com\,2008:EventInstance_48163577681863
DTSTART:20250116T180000Z
DTEND:20250116T190000Z
DESCRIPTION:The food system contributes approximately a third of global gre
 enhouse gas emissions. Transitioning food production from resource-intensi
 ve industrial animal agriculture towards microbial processes is critical f
 or minimizing these planetary impacts and feeding a growing population. Fi
 lamentous fungi\, a diverse group of microorganisms that includes molds an
 d mushrooms\, are uniquely positioned to lead this shift towards a more su
 stainable food system. Here we will discuss our work bridging approaches f
 rom gastronomy\, synthetic biology\, and systems biology\, to unlock the p
 otential of filamentous fungi for sustainable and delicious foods. Working
  between the lab\, restaurant kitchens\, and traditional producers\, we ha
 ve uncovered mechanisms for efficiently upcycling food waste into human fo
 od\, created new synthetic biology tools that enabled fungal bioengineerin
 g for enhanced nutrition and sensory appeal\, and translated lab discoveri
 es to new dishes at Michelin-starred restaurants. Long-term\, this work sh
 ould enable efforts to design fungal foods for health\, sustainability\, a
 nd flavor.\n\n----------\n\nDr. Vayu Hill-Maini joined Stanford's Departme
 nt of Bioengineering as an Assistant Professor this fall. Focusing on harn
 essing filamentous fungi for food and sustainability applications\, Vayu e
 nvisions his research expanding beyond food\, touching upon broader aspect
 s of sustainability\, the green transition\, and a more circular economy.\
 n\nChef Hill-Maini’s roots start in Stockholm\, growing up in a cultural
 ly diverse family. His mother’s family is a part of the Indian diaspora 
 in Kenya\, and his father hails from Cuba and Norway - this unique lens pa
 ved the way for discovering science and the world through the lens of food
 . A culinary journey arising from his family kitchen's rich aromas and fla
 vors eventually led to professional kitchens in New York City before going
  to college. During his time at Harvard\, he pursued a PhD studying the hu
 man gut microbiome and the relationship between food and the microbes that
  live inside of us. His work eventually took him to Spain\, where he immer
 sed himself in gastronomy\, exploring fermented food and dishes using food
  scraps from cultures around the world\, and later to UC Berkeley as a Mil
 ler Fellow with Prof. Jay Keasling's lab\, where he explored the intersect
 ion of gastronomy and bioengineering. Read about Vayu’s findings from hi
 s recent work on converting waste into food using fungi here. The enthusia
 sm of young people passionate about planetary health and eager to make a d
 ifference fuels his optimism for the future. To learn more about the Hill-
 Maini Lab\, visit www.hillmainilab.com.
GEO:37.42816;-122.175935
LOCATION:Y2E2 Building\, Room 299
SUMMARY:From Lab to Table: Harnessing Filamentous Fungi for a Sustainable F
 ood System\, with Professor Vayu Hill-Maini
URL;VALUE=URI:https://events.stanford.edu/event/humane-sustainable-food-lab
 -seminar-with-dr-vayu-hill-maini
CATEGORIES:Class/Seminar
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