Chinese scientists create modified fungus that tastes like meat, produces protein quickly, and uses 70 percent less land.

A drop of water sits on top of mycelium coated cellulose nanofibrils used to make plastic-free packaging. It’s part of a test to see how well a surface of the nanofibrils resists water in the lab.

Due to globalization, an aquatic fungus threatens to decimate an increasing number of amphibian species across the world.