Omsk students are developing environmentally friendly protein from oyster mushroom mycelium.

The innovative project is based on the use of renewable resources—oyster mushroom mycelium and plant biomass—and the recycling of agricultural and food waste. This creates a closed-loop process: waste is converted into raw materials, which in turn are converted into protein useful for human nutrition, reducing the environmental impact.

According to the authors, the product's key advantages include high amino acid and protein content, excellent digestibility, absence of allergens, environmental safety, and unique functional properties. The production process includes seed preparation, mycelium cultivation, filtration, and biomass drying, ultimately yielding high-quality protein.

The project has already received a one million ruble grant through the federal initiative "University Technological Entrepreneurship Platform" and is currently undergoing experimental technology testing, nutrient media optimization, and product quality analysis.