Assistant professor of bioengineering at Stanford University - harnessing fungi for food and sustainability. Trained in restaurants and labs. he/him
Berkeley, CA
Joined November 2011
- Tweets402
- Following577
- Followers928
- Likes323
Pinned Tweet
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
Vayu Hill-Maini retweeted
Join us in welcoming Vayu Hill-Maini @NOFOKitchen to the @bioe_stanford family! 🎊 Learn more about Vayu’s path to Stanford BioE here:
bioengineering.stanford.edu/…
Vayu Hill-Maini retweeted
Very excited about this project and its potential to convert food waste into flavor. @NOFOKitchen @r_vonhagn
news.berkeley.edu/2024/08/29…
Vayu Hill-Maini retweeted
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/fung…
Could fungi be used to turn waste into food? Check out this exciting feature by @UCBerkeley about our recent work in @NatureMicrobiol
news.berkeley.edu/2024/08/29…
Vayu Hill-Maini retweeted
OUT NOW ♻️Neurospora intermedia from a traditional fermented food enables waste-to-food conversion @jaykeasling @keasling_lab @NOFOKitchen nature.com/articles/s41564-0…
Thank you to all the amazing collaborators: @jgi @Keasling_Lab @jaykeasling @ipbofficial @DTUBiosustain and special shout out to @PabloCruzMoral1 @jose Manuel Villalobos. @UCBerkeley
Vayu Hill-Maini retweeted
🍄 🔬 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 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/
Vayu Hill-Maini retweeted
We are so proud and over the moon that our very own Vayu is joining @Stanford as an assistant professor! Congrats, Prof. Vayu!
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!
Vayu Hill-Maini retweeted
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
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!
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!
Vayu Hill-Maini retweeted
Check out this awesome conversation with our lab member Vayu(@NOFOKitchen) on topics related to his research! We are proud to mention that his nature comms paper has received press in the Daily Mail, San Francisco Examiner, New York Post, and News Week!!
open.spotify.com/episode/6gT…
Vayu Hill-Maini retweeted
Chef-turned-bioengineer Vayu Hill-Maini is remixing the genomes of #fungi to create nutritious and actually delicious meat substitutes without non-native genes taken from other organisms. #CrueltyFree @jbei
newscenter.lbl.gov/2024/03/1…
Vayu Hill-Maini retweeted
@NOFOKitchen Vayu Hill-Maini (Miller Fellow 2020-2023) was featured in this podcast sharing about his research around fungi and food. spoti.fi/3U2pr6d
#science #research #fungi #food #fermentation #biology #millerfellow
Vayu Hill-Maini retweeted
A mold burger you’ll love to eat. Really! How #biotechnology is transforming fungi into healthy and delicious meat substitutes with a light environmental footprint. @jbei
newscenter.lbl.gov/2024/03/1…
ALT Hill-Maini assesses a liquid culture of fungi that he is investigating as a meat alternative.
ALT Hill-Maini is working to unlock the richly diverse genomes of fungi to engineer them into meat alternatives. He holds up petri dishes of growing fungi, the one on the left is the original mold, the right has been engineered using the team's new CRISPR-Cas9 toolkit.
ALT In the lab at the Joint BioEnergy Institute, Hill-Maini assesses a liquid culture of fungi that he is investigating as a meat alternative.
ALT Vayu Hill-Maini is excited to see engineered fungi advance to new food products. Seen here on the JBEI balcony.
Vayu Hill-Maini retweeted
Expanded toolkits for the development of fungal meat alternatives @Keasling_Lab @Jaykeasling @PabloCruzMoral1 @NOFOkitchen #BiotechNatureComms
nature.com/articles/s41467-0…
Fungi have been used for millennia in human food production. What does the future look like?
Tune in to this podcast where I share some thoughts!! Thanks to Dave Zilber, Elisa Caffrey, @LabSonnenburg for hosting
open.spotify.com/episode/6gT…
Vayu Hill-Maini retweeted
Vayu Hill-Maini (MF 2020-2023) is a first author of the article "Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit", piublished in Nat Commun 15, 2099 (2024).
nature.com/articles/s41467-0…
#foodmicrobiology