🎓 Mycoprotein Production: From Upstream Processing to Downstream Processing, Product Formulation and Techno-Economic Simulation
📅 22–25 September 2026
📍 Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Poznań, Poland
👥 Face-to-face Training School
🎯 14 participants
The COST Action Mic2Food is pleased to announce an intensive four-day Training School dedicated to the production and application of mycoprotein as a sustainable food ingredient.
Participants will gain hands-on experience covering the entire production chain, from fungal cultivation and fermentation to downstream processing, food product development, analytical methods, and techno-economic assessment.
🔬 What will you learn?
✅ Mycoprotein nutritional and functional properties
✅ Mycoprotein-based product formulation
✅ Fungal cultivation and inoculum preparation
✅ Bioreactor operation and fermentation monitoring
✅ Analytical methods for fungal biomass characterisation
✅ Microscopic analysis of fungal morphology
✅ Process modelling and basic techno-economic evaluation of mycoprotein production
👨🔬 Who can apply?
The Training School is open to:
- Master’s students
- PhD candidates
- Postdoctoral researchers
working in biotechnology, food science, fermentation technology, alternative proteins, sustainable food systems, or related fields.
🌍 Participants will have the opportunity to interact with leading researchers and industry experts, gain practical laboratory experience, and build international collaborations within the growing mycoprotein community.
📩 How to apply
Send the following documents as a single PDF to:
Katarzyna.polanowska@up.poznan.pl
- Short CV (max. 2 pages)
- Motivation letter (max. 1 page)
📅 Application deadline: 31st of July
Results will be announced by 14th of August
Places are limited, and selection will be based on the applicant’s motivation, research background, and relevance of the Training School to their current work.
