Improving the Fermentation of Filamentous Fungi

Formo, a European cellular agriculture company, with an interest in developing cultivated dairy products, are seeking collaborative opportunities involved in improving the fermentation of filamentous fungal strains.

In particular, our client is interested in submerged, solid-state or semi-solid-state fermentation methods for the production of fats and recombinant proteins; however, they are also interested in academic expertise and Centres of Excellence in sustainable approaches to advance the animal‑free dairy market.

Fermentation methods should:

• Involve...