Vinnare av Lavendlas stipendium för hållbarhet 2025

Lavendla har beslutat att tilldela Lavendlas Stipendium för hållbarhet på 10 000 kr till Magdalena Dzierzynska och Katrine Hald, masterstudenter i livsmedelsteknik vid Danmarks Tekniska Universitet (DTU), för deras inspirerande arbete “Edible Mycelium Production trough Basidiomycota Fermentation: Substrate Screening and Microbial Hazard Analysis for Sustainable Food Solutions” og “Development of Solid-State Fungal Fermentation for Production of Alternative Protein Based on Agro-Industrial Side Streams“.

Vi var såklart nyfikna på vilka personerna var bakom arbetet så här kommer en kort vinnarintervju:

Tell us a little about yourself

Hi! Our names are Magdalena Dzierzynska and Katrine Hald, and we have studied and are studying food technology at the Technical University of Denmark (DTU) on our master’s degree in civil engineering. We met through The DTU Alt Protein Project, which is a voluntary, student-run association that deals with more sustainable sources of protein and how technology can be used to develop these. We both have a special interest in mushroom fermentation and have therefore specialized in this field through our education. In our free time, we both love cooking and spending time in nature. Magdalena is particularly good with creative tricks and a book in hand. Katrine loves sports such as running, cycling and boxing.

Briefly describe your project in your own words so that a layperson can understand it

In our project, we have investigated how molds (filamentous fungi) can be used to upcycle waste products from other food production and create foods that are not only sustainable alternatives to cold cuts, but also delicious, flavorful sources of protein. Fungi have a special ability to break down fibers and improve the amino acid composition of the raw materials they are grown on. In addition, they can contribute flavors such as umami. This makes the fungi extra exciting to use to ferment foods that are both healthy and tasty. In our experiment, we have used an old fermentation method originating from Asia and instead used the method on various Danish legumes and a side stream from potato flour production. We have investigated the composition of the substrate for the fungus, different strains of fungi and the conditions for the fermentation to achieve the best growth of the fungus, as well as the best texture and flavor development.

Why is your work in this area so important?

Developments in more sustainable food production are incredibly important, as one third of the world’s greenhouse gas emissions are linked to food production. Of this, the production of animal foods accounts for almost 60% of the climate footprint, even though these foods only contribute less than 20% of the calories worldwide. Therefore, it is incredibly relevant to look into alternative protein sources that are more sustainable (occupy less land area, use less water, emit fewer greenhouse gases, etc.). In addition to reducing the production of animal protein, food waste is also an area where major improvements can be made. This is because over a third of all food is wasted. By instead utilizing some of this food waste to create new foods, we make the best possible use of resources and can better feed a growing world population in a sustainable way.

The fungal kingdom holds an incredibly large potential for creating such sustainable, tasty foods, as they are good at breaking down, among other things, fibrous material, which side streams from food production often are. Mushrooms can also create exciting flavors and textures. In general, mushroom fermentation has great potential to produce foods that are still underexplored. Therefore, with our project, we want to help explore how mushroom fermentation can help create these sustainable foods.

Is this something you want to continue researching/working on?

It definitely is! We are still in the process of optimizing the fermentations – once you are in the mushroom world, it is hard to let go. There is also constantly new research and knowledge creation both at DTU and other universities, which we can use to make our fermentation and mushroom spreads even better. In addition, we are also just two geeks in the field – and the more you geek out, the more exciting work there will be to tackle ☺

What are the biggest challenges in the field?

Fungal fermentation and more specifically solid state fermentation have been used for many hundreds of years in Asia, but one challenge is to adapt fermentations to the conditions and raw materials we have here in the Nordic countries. In addition, a major challenge in general for this type of fermentation is to scale it up so that the fungal-fermented, sustainable foods can come to market. Only when they can be produced on a large enough scale to come to market can they make a real sustainable difference. The biggest challenge, however, is to get consumers to change their habits when they are in the supermarket shopping. It will take some time for people to first accept new types of products and then actively choose them. The first step, however, is to create some sustainable foods that are actually delicious enough for them to want to eat them.

What do you think will happen in the field in the next 10 years?

There is going to be a lot happening! There are already a number of researchers and startups across Europe that have increased their attention to both new sustainable foods and mushroom fermentation. With more knowledge and greater technological developments in mushroom fermentation, hopefully in 10 years it will be a more common part of Europeans’ diets and not just something unknown and foreign.

How does it feel to win the scholarship?

We were incredibly happy when we received the message that we had received the grant! Imagine getting money to work on your passion! In addition, we take it as a great recognition for our work, which only gives even greater motivation to continue working on it.

What will you use the money for?

We will definitely use some of the money to celebrate our progress in the project – probably with some really delicious food for the food enthusiasts that we are. However, we have also already agreed to use some of the money to further develop our mushroom-fermented cold cuts – there is still plenty of unexplored potential in the dear little molds.

Läs Magdalena och Katrines arbete här:
Edible Mycelium Production trough Basidiomycota Fermentation: Substrate Screening and Microbial Hazard Analysis for Sustainable Food Solutions

Abstract: Development of Solid-State Fungal Fermentation for Production of Alternative Protein Based on Agro-Industrial Side Streams