Sustainability, Sustainable Food Systems, Agriculture, Nutrition, Biology, Plant Sciences, Engineering, Chemistry
-First Year Students (new to ASU Fall 2025)
-2nd Year Students
-3rd Year Students
-4th Year Students- Seniors
-2nd Year Students
-3rd Year Students
-4th Year Students- Seniors
261
Tempe
The goal of this project is to decrease land and water use and overall biosphere appropriations in food production by >100x compared to present. As part of the project, students study the growth of edible mushroom mycelium on sustainably produced abiotic substrates, as a sustainable complement to our currently solely photosynthetic and unsustainable food system. The project is entirely lab-based and includes mycelium cultivation (in petri dishes, shaker flasks, and bioreactors), and growth rate, efficiency, and nutrient content characterization.
Interest in sustainable food systems, attention to detail
Ivan Ermanoski
Tempe