Fungi saves the world and it makes great cheese - Alex Crisp from the Future of Food interviews our Chief Technology Officer Prof. Paul Dyer
Image reproduced with the permission of the University of Nottingham.
February 2024
This February Paul Dyer a Fungal lover, professor of Fungal Biology at the University of Nottingham and Chief Scientific Officer (CSO) at Myconeos Limited was interviewed by Alex Crisp. Paul has spent much of his time working on breeding fungi, to produce new strains for use in food - especially cheese!
Alex is the producer and the host of Future of Foods podcasts, a series of interviews with experts involved in the transition from of agriculture to net zero.
Alex writes:
“#fungi is fascinating. 🍄
Fungi has played a huge part in human development, in recent history it pops up time and time again, including the mayhem of the #Salam witch trials of 1691, #Massachusetts. Many of the bizarre and wonderful religious and spiritual celebration and ceremonies sprung up as a result of its use. Soldiers took it before battle to suppress their nerves and get them in the mood. It's been dipicted magically in thousands of pictures, stories, and songs throughout human's evolution. And yet today it goes largely unoticed.
Perhaps now we need it more than ever - Is this the age of Fungi? 🍄
Something quite interesting to bare in mind next time you're eating a #mushroom; genetically, fungi are closer to animal than they are to plant, and when you're eating it you're actually eating the fungi #sex organ, its 'fruiting body', which pokes out from the ground.
So if you like fungi, blue cheese, alternative proteins, and considering the possibility of a fungi armageddon you will love this Future of Foods Interview.”
Youtube. (2024, February 8). Alex Crisp Future of Food: Fungi saves the world and it makes great cheese - Prof Paul Dyer ?
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