Enhancing the Sustainability of Fungal Proteins from Fusarium venenatum and Saccharomyces cerevisiae through Membrane Filtration Optimization

This research paper explores sustainable approaches to alternative protein production through the optimization of membrane filtration techniques applied to fungal proteins derived from Fusarium venenatum and Saccharomyces cerevisiae. As global demand for environmentally friendly protein sources continues to rise, fungal proteins present a promising solution due to their high nutritional value, low environmental footprint, and scalable production potential. The study investigates how membrane filtration can enhance protein recovery, purity, and overall processing efficiency while reducing waste and energy consumption. By analyzing filtration performance, sustainability indicators, and protein quality, the research highlights innovative methods to improve industrial bioprocessing and support the transition toward more sustainable food systems. This work contributes to ongoing discussions in biotechnology, food science, and environmental sustainability by demonstrating the potential of optimized membrane technologies in advancing alternative protein production. Author Note: Kesaria Peikrishvili is a high school student from Georgia with strong interests in biotechnology, sustainability, and innovative scientific research. Her academic interests focus on environmental science, alternative proteins, and emerging technologies that can contribute to a more sustainable future. This research paper was developed as part of the Lumiere Education Research Scholar Program, where she explored sustainable bioprocessing methods and membrane filtration optimization in fungal protein production.