Vayu Hill-Maini

402 posts

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Vayu Hill-Maini

Vayu Hill-Maini

@NOFOKitchen

Assistant professor of bioengineering at Stanford University - harnessing fungi for food and sustainability. Trained in restaurants and labs. he/him

Berkeley, CA Katılım Kasım 2011
580 Takip Edilen920 Takipçiler
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Vayu Hill-Maini
Vayu Hill-Maini@NOFOKitchen·
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. tinyurl.com/36rzkr57
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Laszlo G. Nagy
Laszlo G. Nagy@laszlognagy·
Nice to see spotlight on fungi in @CellCellPress , but this piece is one-dimensional, only recognizing fungi as (human) pathogens. Ignoring ecosystem services, white biotech etc. Mycologists spoke up previously against this one-dimensional view. cell.com/cell/fulltext/…
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Science News
Science News@ScienceNews·
The fungus 'Neurospora intermedia' (seen from above in this digital rendition that illustrates how it grows) has the potential to change unwanted food by-products into delicious, healthy foods, a new study reports. sciencenews.org/article/fungus…
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Vayu Hill-Maini
Vayu Hill-Maini@NOFOKitchen·
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. tinyurl.com/36rzkr57
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Laszlo G. Nagy
Laszlo G. Nagy@laszlognagy·
Isn't it beautiful? This is an inky-cap/Coprinopsis 'baby mushroom' called a primordium. At this stage, all the tissues are ready, like in an embryo, just waiting for the trigger to grow further.
Laszlo G. Nagy tweet media
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Norio Takeshita
Norio Takeshita@NTfungalcell·
Our new paper @PLOSBiology. We analyzed chemotropism of fungal hyphae to C, N and pH by microfluidic control. Hyphae determine the growth direction in a two-layer flow with distinct compositions that were adjacent but non-mixing. They prefer acid pH. journals.plos.org/plosbiology/ar…
Norio Takeshita tweet media
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The Good Food Institute
The Good Food Institute@GoodFoodInst·
🍄 🔬 Learn how filamentous fungi can be leveraged to upcycle food waste into sustainable and delicious food at our next Science of Alt Protein seminar on August 15th. Join us → bit.ly/3S4d4Fx
The Good Food Institute tweet media
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Vayu Hill-Maini
Vayu Hill-Maini@NOFOKitchen·
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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Keasling Lab 🏳️‍🌈🏳️‍⚧️
Keasling Lab 🏳️‍🌈🏳️‍⚧️@Keasling_Lab·
We are so proud and over the moon that our very own Vayu is joining @Stanford as an assistant professor! Congrats, Prof. Vayu!
Vayu Hill-Maini@NOFOKitchen

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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Stanford Bioengineering
Stanford Bioengineering@bioe_stanford·
Welcome to the @bioe_stanford family, Vayu @NOFOKitchen!! We're thrilled to have you join us at @Stanford and can't wait to see what you cook up! 🍽️🌟 #StanfordBioe
Vayu Hill-Maini@NOFOKitchen

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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Keşfet

@laszlognagy @CellCellPress @bioe_stanford @r_vonhagn @UCBerkeley @NatureMicrobiol @jaykeasling @Keasling_Lab