Profile

I am a researcher in filamentous fungi (you might call them “molds”), but the ones that we eat and use to change other foods – think blue cheese, soy sauce, tempeh, Quorn nuggets. Molds aren’t all bad, just how some plants can make lovely strawberries, while other plants can prick you with their spikes.  I love looking at how different molds are from each other, some pink, some white, some green, some red, some blue, some fluffy, some like a lawn. Even within a species, they can be as different as a pug and a poodle even though they are the same species! Inside the petri dish, the fungi almost look like their own little worlds.