As part of their commitment to climate action, Lavendla offers a scholarship of DKK 7,000 to students and researchers who have published work within the field of sustainability.
Magdalena Dzierzynska and Katrine Hald won the scholarship for their inspiring work, "Development of Solid-State Fungal Fermentation for Production of Alternative Protein Based on Agro-Industrial Side Streams," building upon the initial master’s research: "Edible Mycelium Production through Basidiomycota Fermentation: Substrate Screening and Microbial Hazard Analysis for Sustainable Food Solutions".
In this project, they research how filamentous fungi can be used to upcycle side streams from food production to create products that are not only sustainable alternatives to cold cuts but also delicious, flavorful sources of protein. By utilizing a traditional Asian fermentation method, Magdalena and Katrine have successfully transformed Danish legumes and side streams from potato starch production into highly nutritious food products.
They continue their work through the startup “Oh My Celia!”.
Read more at
Lavendla.
