S1E2: Fermentation for more tasty and nutritious meat analogues

In our first season, we will be interviewing researchers at the cutting edge of alternative protein studies. Stay tuned by subscribing to us, follow our facebook page at //www.facebook.com/WageningenAPP and Instagram wage.altproproject for events, news and more! In this episode, phD student Rebecca Rocchi introduces her project in precision fermentation to produce thiamine, precursor for meat flavor.