Microbes and fungi: a closer look

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review


Mushrooms have the potential to become a major source of sustainable protein in our future food system. To fully realise their potential, additional research is needed to understand the nutritional and functional properties of proteins available from both cultivated and wild mushrooms.
Original languageEnglish
Title of host publicationOur future proteins
Subtitle of host publicationA diversity of perspectives
EditorsS. Pyett, W. Jenkins, B. van Mierlo, L.M. Trindade, D. Welch, H. van Zanten
Place of PublicationAmsterdam
PublisherVU University Press
ISBN (Print)9789086598830, 9789086598823
Publication statusPublished - 2023


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