@NOFOKitchen profile picture
Vayu Hill-Maini @NOFOKitchen

Assistant professor of bioengineering at Stanford University - harnessing fungi for food and sustainability. Trained in restaurants and labs. he/him

Joined November 2011
  • Tweets 402
  • Following 577
  • Followers 916
134 Photos and videos
Pinned Tweet
Vayu Hill-Maini@NOFOKitchen
29 Aug 2024
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
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Vayu Hill-Maini retweeted
Stanford Bioengineering@bioe_stanford
4 Sep 2024
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 Joins Stanford Bioengineering Faculty

Stanford Bioengineering delighted to welcome the department's newest faculty member Vayu Hill-Maini

bioengineering.stanford.edu
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Vayu Hill-Maini retweeted
Dan Barber@DanBarber
4 Sep 2024
Very excited about this project and its potential to convert food waste into flavor. @NOFOKitchen @r_vonhagn news.berkeley.edu/2024/08/29…

Can fungi turn food waste into the next culinary sensation? - Berkeley News

UC Berkeley microbiologist makes the case for Neurospora-laced oat pulp and cheesy moldy bread

news.berkeley.edu
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Vayu Hill-Maini retweeted
Science News
@ScienceNews
30 Aug 2024
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…
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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…

Can fungi turn food waste into the next culinary sensation? - Berkeley News

UC Berkeley microbiologist makes the case for Neurospora-laced oat pulp and cheesy moldy bread

news.berkeley.edu
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And a fantastic video as well: youtu.be/TT5TjufOzVo?si=iUPE…
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Vayu Hill-Maini retweeted
Nature Microbiology@NatureMicrobiol
29 Aug 2024
OUT NOW ♻️Neurospora intermedia from a traditional fermented food enables waste-to-food conversion @jaykeasling @keasling_lab @NOFOKitchen nature.com/articles/s41564-0…
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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
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Thank you to all the amazing collaborators: @jgi @Keasling_Lab @jaykeasling @ipbofficial @DTUBiosustain and special shout out to @PabloCruzMoral1 @jose Manuel Villalobos. @UCBerkeley
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Vayu Hill-Maini retweeted
The Good Food Institute
@GoodFoodInst
24 Jul 2024
🍄 🔬 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
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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/

Hill-Maini LAB

hillmainilab.com
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Vayu Hill-Maini retweeted
Keasling Lab 🏳️‍🌈🏳️‍⚧️@Keasling_Lab
12 Jun 2024
We are so proud and over the moon that our very own Vayu is joining @Stanford as an assistant professor! Congrats, Prof. Vayu!
Vayu Hill-Maini@NOFOKitchen
12 Jun 2024
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!
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Vayu Hill-Maini retweeted
Stanford Bioengineering@bioe_stanford
12 Jun 2024
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
Vayu Hill-Maini@NOFOKitchen
12 Jun 2024
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!
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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!
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Vayu Hill-Maini retweeted
Keasling Lab 🏳️‍🌈🏳️‍⚧️@Keasling_Lab
5 Apr 2024
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…

The future of culinary mycology: A conversation with Vayu Hill-Maini

Fermentation Speaker Series · Episode

open.spotify.com
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Vayu Hill-Maini retweeted
Berkeley Lab@BerkeleyLab
3 Apr 2024
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…

It’s Hearty, It’s Meaty, It’s Mold

Did you know fungi naturally produce all the ingredients needed for a cruelty-free meat substitute? Our scientists are exploring how tuning the genomes of mushrooms and molds can transform these food...

newscenter.lbl.gov
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Vayu Hill-Maini retweeted
UCB Miller Institute@UCB_MillerInst
3 Apr 2024
Replying to @NOFOKitchen
@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
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Vayu Hill-Maini retweeted
Berkeley Lab@BerkeleyLab
31 Mar 2024
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…
Hill-Maini assesses a liquid culture of fungi that he is investigating as a meat alternative.

ALT Hill-Maini assesses a liquid culture of fungi that he is investigating as a meat alternative.

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 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.

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 In the lab at the Joint BioEnergy Institute, Hill-Maini assesses a liquid culture of fungi that he is investigating as a meat alternative.

Vayu Hill-Maini is excited to see engineered fungi advance to new food products. Seen here on the JBEI balcony.

ALT Vayu Hill-Maini is excited to see engineered fungi advance to new food products. Seen here on the JBEI balcony.

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Vayu Hill-Maini retweeted
Nature Communications@NatureComms
28 Mar 2024
Expanded toolkits for the development of fungal meat alternatives @Keasling_Lab @Jaykeasling @PabloCruzMoral1 @NOFOkitchen #BiotechNatureComms nature.com/articles/s41467-0…

Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular...

Nature Communications - Fungi have the potential to produce sustainable foods for a growing population, but current products are based on a small number of strains with inherent limitations. Here,...

nature.com
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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…

The future of culinary mycology: A conversation with Vayu Hill-Maini

Fermentation Speaker Series · Episode

open.spotify.com
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Vayu Hill-Maini retweeted
UCB Miller Institute@UCB_MillerInst
17 Mar 2024
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

Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular...

Nature Communications - Fungi have the potential to produce sustainable foods for a growing population, but current products are based on a small number of strains with inherent limitations. Here,...

nature.com
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