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4min chapter
Why blue cheese is good for you - fungi power - Interview with Prof Paul Dyer
Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming.
Introduction
A professor of fungal biology discusses his work on breeding fungi for mold-ripened cheeses and other food applications, exploring the sexual reproduction of fungi to generate better strains and the establishment of a spin-out company called Mykonios.
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Listen to the best highlights from the podcasts you love and dive into the full episode