The MycoStruct project has published its first newsletter, looking back at the activities, milestones and new connections that have shaped the project's first months since its launch in May 2026.
From the kick-off meeting in Nottingham to international food innovation and biotechnology events, there's already plenty to share! The first edition introduces the consortium behind MycoStruct and highlights the project's participation in conferences, recent media coverage and newly available resources.
Readers can also discover the MycoStruct Zenodo Community, a dedicated space for sharing project publications, deliverables and other research outputs, supporting open access and knowledge sharing.
And this is just the beginning! Follow our journey as we work towards sustainable, mycelium-based whole-cut meat alternatives.