Abstract

Edible microbes such as bacteria, yeasts, filamentous fungi, and microscopic algae are emerging as a potentially more sustainable and resilient option for food and food production for a warmer and more crowded planet. In this buildup, conventional agriculture not only underperforms; it also aggravates the problem.

Published in

Publisher: Food Planet Prize

SLU Authors

• Linder, Tomas

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Sustainable Development Goals

SDG13 Climate action
SDG2 Zero hunger
SDG12 Responsible consumption and production


UKÄ Subject classification

Microbiology
Bioprocess Technology
Food Engineering


Permanent link to this page (URI)

https://res.slu.se/id/publ/113905