Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious.

For more visit:
https://news.berkeley.edu/2024/08/29/...
Video by Sean Patrick Farrell

http://news.berkeley.edu/
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