AI-Integrated Fungal Fermentation Platform to Drive Food Innovation

The growing global demand for sustainable, high-quality protein has intensified interest in mycoprotein. However, large-scale production is constrained by process inefficiencies, compositional variability, and limited optimization strategies. Industry 4.0 (I4.0) technologies, provide potential for food-grade fungal biomass production, and reduce environmental impact, yet this potential remains largely untapped. This study explores the application of key I4.0 pillars to advance mycoprotein manufacturing, enabling resilient, data-driven, and scalable supply chains. Critical challenges identified include the lack of standardized digital infrastructures, limited datasets linking bioprocess conditions to nutritional and functional outcomes, and the absence of validated I4.0-enabled models in food biotechnology. To address these gaps, here is suggested an integrated platform that combines artificial intelligence (AI) and machine learning to optimize fungal fermentation quality, scalability, and cost-efficiency; the internet of things and sensors for real-time monitoring and control; digital twins for dynamic simulation and process optimization; and blockchain for transparent, traceable supply chains. Although regulatory, techno-economic, and consumer acceptance challenges remain, the AI-integrated fungal fermentation platform represents a transformative approach for sustainable mycoprotein manufacturing. Furthermore, I4.0 technologies facilitate the upcycling of agri-food side streams into alternative proteins and functional ingredients. By implementing closed-loop process control in complex fermentation systems, this approach enhances production quality and scalability, lowers costs, reduces waste and energy use, and drives food innovation within sustainable food systems. Overall, this study can serve as a roadmap for stakeholders aiming to advance the integration of AI, biotechnology, and nutritional science, while bringing this platform closer to industrial implementation.

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Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2025-10-08
DOI
https://doi.org/10.5281/zenodo.17302803
Primary Topic
Forensic and Genetic Research
Type
article
Field-Weighted Citation Impact
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article

AI-Integrated Fungal Fermentation Platform to Drive Food Innovation

Zenodo (CERN European Organization for Nuclear Research)
Forensic and Genetic Research
article

AI-Integrated Fungal Fermentation Platform to Drive Food Innovation

article en

Abstract

The growing global demand for sustainable, high-quality protein has intensified interest in mycoprotein. However, large-scale production is constrained by process inefficiencies, compositional variability, and limited optimization strategies. Industry 4.0 (I4.0) technologies, provide potential for food-grade fungal biomass production, and reduce environmental impact, yet this potential remains largely untapped. This study explores the application of key I4.0 pillars to advance mycoprotein manufacturing, enabling resilient, data-driven, and scalable supply chains. Critical challenges identified include the lack of standardized digital infrastructures, limited datasets linking bioprocess conditions to nutritional and functional outcomes, and the absence of validated I4.0-enabled models in food biotechnology. To address these gaps, here is suggested an integrated platform that combines artificial intelligence (AI) and machine learning to optimize fungal fermentation quality, scalability, and cost-efficiency; the internet of things and sensors for real-time monitoring and control; digital twins for dynamic simulation and process optimization; and blockchain for transparent, traceable supply chains. Although regulatory, techno-economic, and consumer acceptance challenges remain, the AI-integrated fungal fermentation platform represents a transformative approach for sustainable mycoprotein manufacturing. Furthermore, I4.0 technologies facilitate the upcycling of agri-food side streams into alternative proteins and functional ingredients. By implementing closed-loop process control in complex fermentation systems, this approach enhances production quality and scalability, lowers costs, reduces waste and energy use, and drives food innovation within sustainable food systems. Overall, this study can serve as a roadmap for stakeholders aiming to advance the integration of AI, biotechnology, and nutritional science, while bringing this platform closer to industrial implementation.

Zenodo (CERN European Organization for Nuclear Research)
Agricultural University of Tirana (AL), University of Padua (IT), University of Borås (SE)
Openalex Percentile: Top 34%
Forensic and Genetic Research
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AI-Integrated Fungal Fermentation Platform to Drive Food Innovation · Zenodo (CERN European Organization for Nuclear Research) (2025) | TGRS Research Map | TGRS