Project aims
This project will work to biomimic fish fillets with mushroom proteins and explore the effects of enzymatic treatments and fermentation on texturization, especially for thick cuts of seafood. Additionally, it will produce prototypes of both mushroom-based salmon and white fish through different texturization techniques.
Principal researcher
![Turning mushrooms into fish 2 Gfi grantee dr. Olga lucia mondragon-bernal, professor, federal university of lavras, brazil](https://gfi.org/wp-content/uploads/2021/08/OlgaLuciaMondragon-Bernal-headshot-300x300-1.png)
Dr. Olga Lucia Mondragon-Bernal
Professor, Federal University of Lavras, Brazil
Dr. Mondragon-Bernal has expertise in food processing and manufacturing as well as the optimization of fermentation and bioprocessing for food.
![Turning mushrooms into fish 3 Research grant program badge](https://gfi.org/wp-content/uploads/2021/01/CRG-featured-image-603x573.png)
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Research grants
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
Related research
![Turning mushrooms into fish 4 Close up of mushroom](https://gfi.org/wp-content/uploads/2021/08/SCI21015_14_christopher-cassidy-dRrHgggNXnA-unsplash-435x297.jpg)
Controlling texture of filamentous fungi
Learn about Dr. Leonie Johanna Jahn’s research to control the texture of filamentous fungi for mycelium-based whole-cut meats at DTU Biosustain.
![Turning mushrooms into fish 5 Steel fermentation tanks](https://gfi.org/wp-content/uploads/2021/01/shutterstock_1486607090-435x297.jpg)
Fermenting flavor bases
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
![Turning mushrooms into fish 6 Oats in a bowl against a blue background, a possible new ingredient for plant-based meat](https://gfi.org/wp-content/uploads/2021/01/gettyimages-75403184-170667a-435x297.jpg)
Oat protein fermentation
Learn about cutting-edge research to use fermented oat protein to develop plant-based meat.
Explore research opportunities
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Fermentation
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Plant-Based
Optimizing fat profiles for nutritional and sensory properties
Because alternative meat’s fat content and fatty acid profile can be more easily controlled than conventional meat’s, there is an opportunity to alter fat content for nutritional benefits. Additional research…
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Hybrid products to optimize nutrition, taste, cost, and sustainability
Hybrid products are a promising means to improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate…
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Repurposing and retrofitting facilities for use in alternative protein manufacturing
The manufacturing capacity for rapid and cost-effective scale-up of alternative protein production is a current constraint on the growth of the industry. Repurposing and retrofitting stranded or underutilized assets such…
Check out related resources
![Turning mushrooms into fish 16 Fermented meat by meati](https://gfi.org/wp-content/uploads/2021/02/EE_Meati_fermentation_2000px-800x600.jpg)
The science of fermentation
Learn about the emerging role of microbial fermentation in building the next generation of alternative protein products.
![Turning mushrooms into fish 17 An image of the 2022 state of the industry fermentation report cover](https://gfi.org/wp-content/uploads/2021/01/GFI22014_SOTIR-2022-web-promo-graphics_feature-F-800x600.png)
State of the Industry Report: Fermentation
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the fermentation for alternative proteins industry.
![Turning mushrooms into fish 18 Plant-based meat with zucchini](https://gfi.org/wp-content/uploads/2020/10/shutterstock_1600762885-2-800x600.jpg)
GFI’s symposium highlights fermentation’s critical role in the alternative protein industry
How do we feed 10 billion people by 2050? Fermentation provides a promising solution. That’s why GFI held the first virtual Symposium on Fermentation, connecting experts and industry players to…