She is working with José Avalos, associate professor of chemical and biological engineering and the Omenn-Darling Bioengineering Institute, drawing on his expertise in fermentation and microbe engineering to develop more nutrient-dense, environmentally friendly food ingredients. Tarasova is also a START Innovator, leveraging Princeton’s resources and entrepreneurial ecosystem to transform these food ingredient innovations into a startup called Mycsology Foods (pronounced “mixology”). 

Tarasova received a Ph.D. in microbiology from MIT and a B.S. in molecular biology from University of California-San Diego. She joined Princeton as an associate research scholar in chemical and biological engineering in January. In the following interview, she discusses microbes, processed food and the drive to create a more sustainable food system.

What made you decide to come to Princeton?

Princeton is an ideal fit for the venture I am working, which is at the intersection of biotechnology, sustainability and food. There are three main reasons. The first, of course, is science. I was (and remain!) incredibly excited to collaborate with faculty, like Professor Avalos and his research group. 

The second is the talent pool that Princeton provides access to. It’s been easier to find talented and motivated students to work with (shoutout to Madison and Justin) at Princeton than in larger biotech hubs like the Boston area or San Francisco, where you’re constantly vying with other companies to attract talent. I’m hoping that this continues to be the case as we ramp up to hiring our first full-time employees. 

And last but not the least, Princeton’s position in the wider New Jersey entrepreneurial ecosystem — which has robust support for technology and sustainability-focused startups, as well as proximity to large established food companies — makes for an attractive geographical location in which to develop the venture. 

What sparked your interest in microbial bioengineering?

I first became fascinated with microbes after taking a microbiology course in college and learning that microbes were everywhere, essential to maintaining our ecosystems. There are so many different microbial species, all perfectly adapted to the myriad diverse habitats of Earth. I also remember learning how we have figured out how to harness microbes to produce materials useful in everyday life, such as laundry detergent enzymes, vitamins and bioplastics. It seemed that the possibilities were endless — we could engineer microbes to solve some of the world’s most pressing problems. I went on to graduate school where I worked on engineering E. coli, the most studied microbe, to produce pharmaceutical precursors and flavors. 

What is the biggest question you are tackling right now?

Thinking about how to improve our food system is what keeps me up at night. Our food system is a significant source of greenhouse gas emissions and water usage. How can we make supply chains more efficient, while meeting the needs of modern-day life? While the industrial revolution has resulted in incredible yield gains, the majority of the foods consumed today are high in calories and low in nutrients. To address this, we are leveraging fermentation, one of the oldest technologies employed by humankind, to make nutrient-dense, minimally processed ingredients in less resource intensive ways. 

What are your post-Princeton plans?

I’m building Mycsology Foods to address inefficiencies in our food system and anticipate this being the main focus of my time and energy for the next few years. I’m looking forward to continuing to collaborate with Princeton faculty and work with Princeton students and the broader Princeton ecosystem as part of this journey. 

What impact do you hope to make with your work?

If we can bring our nutrient-dense fermented ingredients to market, enabling major food manufacturers to create truly healthier, more sustainable, and convenient foods, we will have achieved our mission. It's still early days, and we can't do it alone – We are looking for excellent people to join us in driving transformative change in our food system, advancing sustainability, and exploring the frontiers of microbiology.