Project mission
Project mission
Embedded Files
MUSH4FUN aims to unlock the potential of mushrooms for sustainable nutrition by developing mushroom-based foods and understanding how they are perceived and digested.
About the project
About the project
MUSH4FUN is a two year MSCA postdoctoal fellowship that commenced in March of 2024. The researcher Shannon Gwala was hosted at Teagasc Food Research center Moorepark, Co. Cork, Ireland with Dr André Brodkorb as mentor. The projectexplores how mushrooms can contribute to more sustainable and nutritious foods. The project investigates the use of mushroom biomass as an ingredient in food products such as pasta and rice. These foods are studied to understand how their structure influences digestion and nutrient release. In addition, sensory evaluation studies assess how consumers perceive these products in terms of taste, texture, and overall acceptance. By combining food formulation, digestion research, and sensory science, the project aims to improve understanding of how mushrooms can be used to design healthy and sustainable foods.
Research Objectives
Research Objectives
MUSH4FUN aims to explore how mushrooms can be used as ingredients for sustainable and nutritious foods. The research focuses on three main objectives:
To investigate the potential of mushrooms as extracted food ingredients or biomass and their into prototype foods.
To study how the inclusion of mushroom ingredients influences food digestion, with particular focus on nutrient release during simulated gastrointestinal digestion.
To evaluate the sensory properties and consumer acceptance of mushroom-enriched food products.
Research Approach
Research Approach
Exploring extraction of protein from mushroom and using the fibre waste.
Developing food prototypes containing mushroom biomass, including pasta and rice formulations.
Conducting sensory evaluation studies to assess consumer perception of the developed products.
Applying in vitro digestion models to investigate how nutrients are released during digestion.
Expected Impact
Expected Impact
Expand knowledge on how mushrooms can be used as functional ingredients in foods.
Improve understanding of how food structure influences digestion and nutrient availability.
Provide insights into consumer acceptance of mushroom-based foods.
Support mushroom growers with the development of sustainable and nutritious food products.
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