Paul S Dyer

Professor of Fungal Biology and N-CAP lead for Scaling and diversifying single cell-based foods

Email: paul.dyer@nottingham.ac.uk

Prof. Paul S Dyer is an internationally recognized fungal biologist using classical, molecular and bioinformatic methods to investigate strain improvement and the genetic basis of traits in food fungi and fungal pathogens. He has published >100 peer-reviewed publications (including in Nature, Science, PNAS journals), and is a Royal Society of Biology (UK) elected fellow. He has led several international fungal genome consortia bringing together academic and industrial partners and raised >$3m from public, industry and charitable sources. He has especial interests in the exploitation of fungi as alternative protein and ingredient sources, with active research programmes on the uses of fungi for production of mycoprotein and fermented foods. He co-founded a fungal foods University spin-out company ‘Myconeos’ in 2018.