About this episode
Chef-turned-chemist Vayu Hill-Maini explores how to transform food waste into culinary delights using the fungus Neurospora intermedia.
Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]
People in this episode
Guest: Vayu Hill-Maini
Topics covered
- food waste
- sustainability
- cuisine
- fungus
- Neurospora intermedia
Keywords
- culinary treats
- postdoctoral researcher
- food system
Mentioned in this episode
Books & works: UC Berkeley News
More episodes of UC Berkeley (Video)
- Is This Your Only Life? · April 17, 2026 · 1h 20m
- Three Ages and Three Intelligences: Exploit Explore Empower with Alison Gopnik · February 18, 2026 · 1h 17m
- Can a Liberal Polity Survive the Politics of Grievance? · February 11, 2026 · 1h 24m
- The Squiggly Line with Katelyn Jetelina · January 3, 2026 · 41 min
- The Soul – Spirit is My Altar with Marta Moreno Vega · December 20, 2025 · 56 min
- Public Health: How to Make the Invisible Visible with Katelyn Jetelina · December 15, 2025 · 1h 13m
Explore listener stats, chart rankings, contacts and more on the UC Berkeley (Video) podcast page.