The Future of Mycology in Food Engineering
Perspectives on Edible Mushrooms and Fungal Biotechnology in Modern Food Production Systems, Bentham Science Publ, ss.316-341, 2026
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2026
- Doi Numarası: 10.2174/9798898814052126010015
- Yayınevi: Bentham Science Publ
- Sayfa Sayıları: ss.316-341
- Anahtar Kelimeler: Circular economy, Functional foods, Fungal food innovations, Mycoprotein
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
Fungal food innovations are revolutionizing food engineering through their ability to transform low-value agricultural byproducts into high-protein, functional, and natural ingredients. Solid-media and immersion fermentations, precision fermentation lines, and artificial intelligence-driven process optimization are being used to overcome environmental constraints such as high greenhouse gas emissions and land use of conventional animal protein production, and bioaccessibility of nutrients is being increased through ultrasonic/enzymatic extraction, encapsulation, and advanced drying techniques. Genetic and metabolic engineering approaches suppress toxin synthesis and enhance nutritional value, while omics-based data integration and real-time sensor monitoring make production processes rapidly scalable. Cultivation of new species, automated climate chambers, and microenvironmental IoT sensors are expanding product diversity and yields, while also expanding the currently limited repertoire of cultivable fungi. These technological advances also create multidimensional effects ranging from biofertilizer and biological control applications in agriculture, waste utilization, and heavy metal bioremediation in the environment, to the development of immune-boosting, antioxidant, and neuroprotective compounds in the field of health. Fungal-based production reduces greenhouse gas emissions and contributes to rural development. Current challenges in consumer acceptance, mycotoxin control, and regulatory compliance can be overcome with sensory optimization, ethical assessments, and transparent labeling strategies. Fungal biotechnology is considered a prominent platform in future food systems in terms of sustainability and economic value creation.