Our Lab
Building the Future of Food.
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Why We Exist
At Maia Farms, we’re on a mission to unlock the full potential of fungi and help secure the future of food. By building a diverse genetic library of filamentous fungi, we’re creating the foundation for resilient, sustainable, and deeply nutritious food systems that can nourish generations to come.
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Inside the Work
Our research explores every layer of mushroom biology, from the genetic blueprint to how fungi interact with their environment. We uncover the nutritional, chemical, and physical conditions that support optimal growth, while building the technologies to monitor and control them with precision.
At the same time, we transform agricultural and food processing by-products into high-value feedstocks, closing the loop through a circular, zero-waste model. The result is clean-label, next-generation ingredients with minimal environmental impact.
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Proving the Potential
Since 2021, Maia has built a proprietary, scalable bioprocess for growing pure mushroom mycelium. Our progress has been recognized with competitive research funding from leading international and national innovation, agrifood, and biotechnology organizations, validating both our science and our potential to shape the future of food.
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From Lab to Launch
At Maia, innovation begins at the genome. Each strain is evaluated at both the genetic and phenotype level using precise control and remote monitoring to uncover optimal growth conditions.
From there, fermentation performance is tested in purpose-built bioreactors engineered for monitoring and control. Every experiment feeds into Maia’s internal Fungal Intelligence Platform™ (FIP), which tracks, analyzes, and learns from our data.
FIP drives our iterative R&D engine, refining strains, media, and processes with every new insight so Maia can deliver better ingredient solutions, faster, and at scale.
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Partners in Progress
Maia collaborates with a national and international network of academic, research, and technology institutions to accelerate breakthroughs in strain development, fermentation, and food safety.
Partners include:
National Research Council of Canada
Atypical Fermentation Facility (PEI)
BioFoodTech
Saskatchewan Food Industry Development Centre
Simon Fraser University
BC Centre for Agritech Innovation
Canadian Food Innovation Network
University of the Fraser Valley
University of British Columbia
Together, these collaborations ensure Maia’s work remains rigorous, applied, and production-ready.
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What Comes Next
Maia is building toward a fully automated, AI-powered lab operating around the clock. By combining machine learning with advanced bioprocessing, the goal is to accelerate discovery and unlock insights no human eye could catch.
This work is not just about scaling production. It is about expanding what is possible through automation, circular systems, and deep fungal intelligence to support a smarter, cleaner, and more responsive food system.
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