MycoStruct partners joined a dedicated workshop to align on communication, open access, project visibility and reporting procedures.

The project took part in a CBE JU workshop in Brussels dedicated to advancing innovative and sustainable solutions for the European food and feed sectors.

Wolfram Brück from HES-SO Valais-Wallis introduces MycoStruct and its vision for sustainable, mycelium-based protein alternatives in a recent interview on Rhône FM.

Discover the new MycoStruct project poster, presenting the project’s objectives, expected impact, workflow and approach to scaling up sustainable mycelium-based protein production.

Discover the visual identity of MycoStruct, inspired by the intricate structures of mycelium and the project’s connection between nature, science and innovation.

MycoStruct gains media visibility for its work on sustainable mycelium-based whole-cut proteins.

MycoStruct has released its first press release, announcing the project’s launch and its work to scale sustainable, mycelium-based whole-cut protein alternatives for Europe.

MycoStruct launches its Zenodo Community to make project publications, deliverables and research outputs openly accessible in one place.

The MycoStruct project officially launched in Nottingham, bringing together partners from across Europe to kick off collaboration on sustainable whole-cut protein alternatives.

Introducing the MycoStruct project.