The Better Meat Co. Forms First Scientific Advisory Board to Advance Use of Mycelium in Alt Protein
Fermented protein innovator The Better Meat Co. announces the formation of its first-ever Scientific Advisory Board (SAB.) The board, which compromises leading experts in filamentous fungi, cell biology, metabolism, genetics, and food safety, is helping to bolster Better Meat’s efforts to advance the use of mycelium in both hybridized and animal-free meat applications. Better Meat’s first SAB meeting took place on March 13, and its members include: Louise Glass, PhD – Professor, University of California-Berkeley Jay Dunlap, PhD – Professor, Geisel School of Medicine at Dartmouth Heather Hallen-Adams, PhD – Professor, University of Nebraska-Lincoln Matt Sachs, PhD – Professor, Texas A&M University “The fruiting structures of fungi have been used for food and medicine for thousands of years,” shared board member Louise Glass, PhD. “It’s …
