OpenFlavor: scaling and modeling fermentation through open science

By Curro Polo
Backed by Roman Sydorenko, Jonathan Zackman, Brian Highsmith, Cameron Davidson-Pilon, Mark Watabe, Malin Solheim, Leah Lawrence, Ian Griffin, Erick Crowell, Mycelium Gastronomy Network, and 7 other backers
Basque Culinary Center
Chile
BiologyData Science
DOI: 10.18258/80699
$2,981
Raised of $2,564 Goal
116%
Funded on 10/20/25
Successfully Funded
  • $2,981
    pledged
  • 116%
    funded
  • Funded
    on 10/20/25

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