2nd European GREEN Conference – EGC 2024
11-14 June 2024 | Vodice, CROATIA
Plenary Speaker
Prof. Dr. MOHAMMAD J. TAHERZADEH
Swedish Centre of Resource Recovery, University of Borås, Sweden
Mohammad J. Taherzadeh is professor in Bioprocess technology since 2004 at University of Borås in Sweden and chairman of Swedish Centre for Resource Recovery. Prof. Taherzadeh has PhD in Bioscience from Sweden, and MSc and BSc in Chemical Engineering from Iran. He is developing processes to convert wastes and residuals to value added products with focus on pretreatment and fermentation. He has +500 publications, and is working on developing industrial applications of filamentous fungi since 1999.
Plenary lecture:
Fungi Biorefinery: from Basic Science to Industrial Applications
Mohammad TAHERZADEH
Swedish Centre of Resource Recovery, University of Borås, Sweden
E-mail: Mohammad.Taherzadeh@hb.se,
Filamentous fungi play a crucial role in the natural world, fundamentally shaping the environment we live in. These organisms are capable of breaking down diverse materials, ranging from sugars, carbohydrate polymers, and lignocelluloses to fats and proteins found in various sources and wastes. Through this process, they generate a variety of enzymes and metabolites, and the resulting fungal biomass itself has applications as both feed and food. Consequently, filamentous fungi hold the key to pioneering biorefineries designed to repurpose residuals and waste into valuable products such as food, feed, metabolites, enzymes, and biopolymers. Since 1999, our research group has been at the forefront of exploring the potential of filamentous fungi, focusing on the development of fungi-based biorefineries. This presentation, delve into the fungi’s capacity to transform a broad spectrum of wastes and byproducts into ethanol, enzymes, bioplastics, fish feed, and human food. Given the rising global interest in sustainable and alternative protein sources to replace meat and animal proteins, our recent efforts have concentrated on deriving human food from fungal mycelium. This initiative aims to create food products that not only offer nutritional benefits but also closely replicate the taste and texture of meat- or chicken-based foods. The efforts on moving the results from academia to industry will also briefly be addressed.
IAESP 