Myco4Food

Company Overview Myco4Food ApS is a biotechnology spinout from Aalborg University, established in 2022. The company specializes in developing innovative bioreactor systems for Solid State Fermentation (SSF), aiming to upcycle organic residues into sustainable, protein-rich food ingredients. Their technology integrates sensors, machine learning, and AI to automate and scale SSF processes, enhancing the utilization of organic waste materials. Key Offerings SSF Bioreactor Systems : Myco4Food designs and develops bioreactors equipped with advanced sensors and control units to achieve comprehensive fermentation data acquisition, homogeneous conditions, and effective microclimate control. Upcycling Organic Residues : The company focuses on transforming various organic residues, such as brewer's spent grain, into edible microfungi, providing a sustainable source of protein ingredients for the food industry. Values and Unique Aspects Sustainability : Committed to promoting a circular bioeconomy by recycling and upcycling industrial side streams into value-added products, thereby reducing environmental impact. Innovation : Continuously advancing SSF technology through AI-assisted control systems to optimize fermentation performance and product quality. Collaboration : Engages in partnerships with academic institutions and industry leaders to drive research and development in sustainable food production. Leadership Team Peter Lübeck Stephensen : Co-founder & CEO, responsible for team leadership, strategy execution, and intellectual property management. Holds an MSc in Biochemistry and a Ph.D. in Fungal Molecular Biology. Jesper Schierbeck-Hansen : Co-Founder, CFO & Chairman of the Board, overseeing financial and commercial aspects. Holds a Cand. Oecon from the University of Aarhus and has extensive experience in finance and strategy management. Lei Yang : CSO, leading scientific development and research management. Holds a Ph.D. in Fungal Molecular Biology and specializes in microbial biotechnology and fungal fermentation. Mette Lübeck : Co-founder & Board Member, focusing on partnerships, academic collaborations, and fundraising. Holds an MSc in Agronomy and a Ph.D. in Fungal Molecular Biology. Recent Developments GUDP Funding : In January 2023, Myco4Food, along with a consortium of partners, received a grant of 9.1 million DKK from the Green Development and Demonstration Programme (GUDP) to develop new protein-rich food ingredients through fermentation of organic residuals. InnoFounder Grant : In August 2022, the company was awarded an InnoFounder grant from Innovation Fund Denmark to support the development of technology capable of transforming organic waste residuals into protein-rich food ingredients. Collaborations Myco4Food collaborates with several institutions and companies, including Aalborg University, University of Copenhagen, Technical University of Denmark, Technological Institute, Niras A/S, Planteslagerne Aps., and IFAU Aps., to advance research and development in sustainable food production. Contact Information Address : Ole Maaløes vej 3, 2200 København N Hours : Monday–Friday: 09:00–17:00 Email : contact@myco4food.dk Website : myco4food.dk