The working group food biotechnology and bioactivity of foods has been part of the Institute of Food Quality and Food Safety since the middle of 2024. It uses higher fungi, so-called Basidiomycota, to improve foods. Mushrooms, many of which are well known as foods, produce a large variety of enzymes that are of interest for the food industry as they can be used for the formation of aroma compounds, vegan gels or colourants. For this, not the fruiting bodies that are established as food are used, but surface and submerged cultured mycelium. The identification of the responsible enzymes as well as the establishment of the biotechnological production processes are the focus of the working group.
