* 일시 : 11/13(목) 16:30 –
* 연사 : 최경록 교수(카이스트 녹색성장지속가능대학원 공과대학)
* 장소 : 벤처관 711호
*제목: Reinforcing the sensory qualities of microbial foods:
toward sustainable production and consumption of nutritious food
*초록: Microbial foods are foods and ingredients produced leveraging microorganisms. Recently, microbial foods have attracted a lot of attention as a promising solution for the sustainable production and consumption of nutritious food. In particular, microbial foods can help mitigate climate polycrisis, a complex and intertwined global problems of today, including the food crisis, climate crisis, environmental pollution, and ecosystem destruction. To streamline sustainable and economical production of microbial food and contribute to addressing climate polycrisis, we have developed technologies for producing protein-rich microbial biomass from renewable resources, such as plant biomass, CO2, and N2, and transforming it into nutritious microbial foods. In addition, we have focused on technologies and strategies for improving the sensory elements of microbial foods to improve the consumption experience and promote public acceptance of microbial foods. In this seminar, technologies and strategies developed to upgrade the color, flavor, scent, and texture of microbial foods will be discussed.