🔥The 9th Round of Easy Loan, Earn $40 Reward is in progress❗️ ⏰ Promotion Period: January 15th - Feburary 15th, 2025 👉 Register now and check more details at gate.io/campaigns/358

Vayu Hill-Maini (MF 2020-2023) is a first author of the article "Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit", piublished in Nat Commun 15, 2099 (2024). nature.com/articles/s4146… #foodmicrobiology

Fungi have been used for millennia in human food production. What does the future look like? Tune in to this podcast where I share some thoughts!! Thanks to Dave Zilber, Elisa Caffrey, The Sonnenburg Lab for hosting open.spotify.com/episode/6gTk94…

Expanded toolkits for the development of fungal meat alternatives Keasling Lab 🏳️‍🌈🏳️‍⚧️ @Jaykeasling @PabloCruzMoral1 @NOFOkitchen #BiotechNatureComms nature.com/articles/s4146…

A mold burger you’ll love to eat. Really! How #biotechnology is transforming fungi into healthy and delicious meat substitutes with a light environmental footprint. Joint BioEnergy Institute (JBEI) newscenter.lbl.gov/2024/03/14/its…

Chef-turned-bioengineer Vayu Hill-Maini is remixing the genomes of #fungi to create nutritious and actually delicious meat substitutes without non-native genes taken from other organisms. #CrueltyFree Joint BioEnergy Institute (JBEI) newscenter.lbl.gov/2024/03/14/its…

Vayu Hill-Maini Vayu Hill-Maini (Miller Fellow 2020-2023) was featured in this podcast sharing about his research around fungi and food. spoti.fi/3U2pr6d #science #research #fungi #food #fermentation #biology #millerfellow

Check out this awesome conversation with our lab member Vayu(Vayu Hill-Maini) on topics related to his research! We are proud to mention that his nature comms paper has received press in the Daily Mail, San Francisco Examiner, New York Post, and News Week!! open.spotify.com/episode/6gTk94…

Excited to share I will be joining Stanford University Stanford Bioengineering this fall as an asst. prof! My group will harness fungi for food and sustainability applications. We’ll soon be recruiting on all fronts - stay tuned !! Grateful to Emily Balskus Keasling Lab 🏳️‍🌈🏳️‍⚧️ UCB Miller Institute for support!

Welcome to the Stanford Bioengineering family, Vayu Vayu Hill-Maini!! We're thrilled to have you join us at Stanford University and can't wait to see what you cook up! 🍽️🌟 #StanfordBioe

We are so proud and over the moon that our very own Vayu is joining Stanford University as an assistant professor! Congrats, Prof. Vayu!

The Hill-Maini lab website is live Stanford Bioengineering Stanford University. We are hiring for multiple postdocs who are excited about synbio/food/sustainability in filamentous fungi and building an inclusive and lab culture that fosters creativity! Spread the word!!! hillmainilab.com

🍄 🔬 Learn how filamentous fungi can be leveraged to upcycle food waste into sustainable and delicious food at our next Science of Alt Protein seminar on August 15th. Join us → bit.ly/3S4d4Fx

OUT NOW ♻️Neurospora intermedia from a traditional fermented food enables waste-to-food conversion Jay Keasling @keasling_lab Vayu Hill-Maini nature.com/articles/s4156…

The fungus 'Neurospora intermedia' (seen from above in this digital rendition that illustrates how it grows) has the potential to change unwanted food by-products into delicious, healthy foods, a new study reports. sciencenews.org/article/fungus…

Very excited about this project and its potential to convert food waste into flavor. Vayu Hill-Maini Rick von Hagn 🗽 news.berkeley.edu/2024/08/29/can…

Join us in welcoming Vayu Hill-Maini Vayu Hill-Maini to the Stanford Bioengineering family! 🎊 Learn more about Vayu’s path to Stanford BioE here: bioengineering.stanford.edu/news/vayu-hill…