With project partners at the University of Stirling (UoS), MSL is leading a new £800,000 mycorrhiza research project that sees the expansion of our DNA sequencing facilities and mycorrhiza culture labs.
By applying the same technology we use for truffle cultivation, the project aims to develop a new carbon-negative food source by growing a range of edible fungi with living trees. The biotechnological elements will be explored by MSL, whilst a complimentary team at UoS will focus on assessing the environmental and economic benefits.
Professor Alistair Jump, Dean of the Faculty of Natural Sciences (UoS), and partner on the initiative, said: “This project will place the UK at the forefront of EMF (ectomycorrhizal fungi) technology.”Funding for the two-year project is provided by MSL, Innovate UK, and BBSRC (Biotechnology and Biological Sciences Research Council), part of UKRI (UK Research and Innovation), the largest UK public funder of non-medical bioscience.
For more information, see: https://www.stir.ac.uk/news/2023/10/stirling-scientists-to-develop-new-carbon-negative-food/