Vayu Hill-Maini
@NOFOKitchen
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Assistant professor of bioengineering at Stanford University - harnessing fungi for food and sustainability. Trained in restaurants and labs. he/him
Berkeley, CA
Joined November 2011
Our latest paper @NatureMicrobiol: converting waste into delicious food using fungi. We studied a traditional Indonesian food and discovered a mold domesticated for waste-to-food conversion. Amazing international collab involving scientists, chefs.
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RT @bioe_stanford: Join us in welcoming Vayu Hill-Maini @NOFOKitchen to the @bioe_stanford family! 🎊 Learn more about Vayu’s path to Stanfo….
bioengineering.stanford.edu
Stanford Bioengineering delighted to welcome the department's newest faculty member Vayu Hill-Maini
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RT @DanBarber: Very excited about this project and its potential to convert food waste into flavor. @NOFOKitchen @r_vonhagn ..
news.berkeley.edu
UC Berkeley microbiologist makes the case for Neurospora-laced oat pulp and cheesy moldy bread
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RT @ScienceNews: The fungus 'Neurospora intermedia' (seen from above in this digital rendition that illustrates how it grows) has the poten….
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Could fungi be used to turn waste into food? Check out this exciting feature by @UCBerkeley about our recent work in @NatureMicrobiol .
news.berkeley.edu
UC Berkeley microbiologist makes the case for Neurospora-laced oat pulp and cheesy moldy bread
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RT @NatureMicrobiol: OUT NOW ♻️Neurospora intermedia from a traditional fermented food enables waste-to-food conversion @jaykeasling @keasl….
nature.com
Nature Microbiology - A multi-omics analysis of oncom, an Indonesian fermented food made from soymilk waste, shows how associated fungi break down food waste to yield nutritious and positively...
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Thank you to all the amazing collaborators: @jgi @Keasling_Lab @jaykeasling @ipbofficial @DTUBiosustain and special shout out to @PabloCruzMoral1 @jose Manuel Villalobos. @UCBerkeley.
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RT @GoodFoodInst: 🍄 🔬 Learn how filamentous fungi can be leveraged to upcycle food waste into sustainable and delicious food at our next Sc….
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The Hill-Maini lab website is live @bioe_stanford @Stanford. 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
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RT @Keasling_Lab: We are so proud and over the moon that our very own Vayu is joining @Stanford as an assistant professor! Congrats, Prof.….
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RT @bioe_stanford: Welcome to the @bioe_stanford family, Vayu @NOFOKitchen!! We're thrilled to have you join us at @Stanford and can't wait….
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Excited to share I will be joining @Stanford @bioe_stanford 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 @BalskusLab @Keasling_Lab @UCB_MillerInst for support!
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RT @Keasling_Lab: Check out this awesome conversation with our lab member Vayu(@NOFOKitchen) on topics related to his research! We are prou….
open.spotify.com
Fermentation Speaker Series · Episode
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RT @BerkeleyLab: Chef-turned-bioengineer Vayu Hill-Maini is remixing the genomes of #fungi to create nutritious and actually delicious meat….
newscenter.lbl.gov
Did you know fungi naturally produce all the ingredients needed for a cruelty-free meat substitute? Our scientists are exploring how tuning the genomes of mushrooms and molds can transform these food...
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RT @UCB_MillerInst: @NOFOKitchen Vayu Hill-Maini (Miller Fellow 2020-2023) was featured in this podcast sharing about his research around f….
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RT @BerkeleyLab: A mold burger you’ll love to eat. Really! How #biotechnology is transforming fungi into healthy and delicious meat substit….
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RT @NatureComms: Expanded toolkits for the development of fungal meat alternatives @Keasling_Lab @Jaykeasling @PabloCruzMoral1 @NOFOkitchen….
nature.com
Nature Communications - Fungi have the potential to produce sustainable foods for a growing population, but current products are based on a small number of strains with inherent limitations. Here,...
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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, @LabSonnenburg for hosting.
open.spotify.com
Fermentation Speaker Series · Episode
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RT @UCB_MillerInst: Vayu Hill-Maini (MF 2020-2023) is a first author of the article "Edible mycelium bioengineered for enhanced nutritional….
nature.com
Nature Communications - Fungi have the potential to produce sustainable foods for a growing population, but current products are based on a small number of strains with inherent limitations. Here,...
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