Circa 2017 :3
Electronics company Panasonic is venturing into indoor farming with a Singapore warehouse farm that grows over 80 tons of vegetables per year under LED lights.
Category: food
In this state of science video, we talk about how the company Higher Steaks has created the world’s first lab-grown bacon. This adds to humanity’s arsenal of lab-grown meat and is a step towards sustainability both in terms of saving the planet and in terms of the decreasing pig supply.
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Per- and polyfluoroalkyl substances (PFAS), found in many household products and food packages, have raised concerns because of their persistence and possible toxicity to people and wildlife. Because the compounds don’t break down naturally, they have become environmental contaminants. Now, researchers reporting in Environmental Science & Technology have studied the transport of 29 PFAS into and out of the Arctic Ocean, detecting a newer compound for the first time in Arctic seawater.
After studies indicated that two PFAS—PFOA and PFOS—can cause cancer, a compromised immune response and other health problems in lab animals, the two compounds were voluntarily phased out by industry. However, these legacy compounds are still widely detected in the environment. Intended as a safer replacement for PFOA, HFPO-DA (sold under the trade name GenX) is now thought to pose similar health and persistence concerns. Hanna Joerss and colleagues wanted to investigate the long-range, oceanic transport of legacy and replacement PFAS to the Arctic Ocean—a remote body of water connected to the Atlantic Ocean by the Fram Strait, which is located between Svalbard and Greenland.
Aboard an icebreaker research ship, the team collected water samples along two Fram Strait currents entering and exiting the Arctic Ocean and along a path from Europe’s North Sea to the Arctic Ocean. Using mass spectrometry, the researchers detected 11 PFAS in the ocean water, including PFOA, HFPO-DA and other long- and short-chain PFAS. This was the first time that HFPO-DA had been detected in seawater from a remote region, indicating that the compound can be transported long distances. Higher levels of PFAS were detected in the water exiting the Arctic Ocean compared with the water entering the Arctic from the North Atlantic. The PFAS composition in the outgoing water suggested that more of these compounds arose from atmospheric sources than from ocean circulation.
Summary: New artificial intelligence technology can accurately predict how any chemical is going to smell to humans.
Source: UCR
A pair of researchers at the University of California, Riverside, has used machine learning to understand what a chemical smells like — a research breakthrough with potential applications in the food flavor and fragrance industries.
Crop yields for apples, cherries and blueberries across the United States are being reduced by a lack of pollinators, according to Rutgers-led research, the most comprehensive study of its kind to date.
Most of the world’s crops depend on honeybees and wild bees for pollination, so declines in both managed and wild bee populations raise concerns about food security, notes the study in the journal Proceedings of the Royal Society B: Biological Sciences.
“We found that many crops are pollination-limited, meaning crop production would be higher if crop flowers received more pollination. We also found that honey bees and wild bees provided similar amounts of pollination overall,” said senior author Rachael Winfree, a professor in the Department of Ecology, Evolution, and Natural Resources in the School of Environmental and Biological Sciences at Rutgers University-New Brunswick. “Managing habitat for native bee species and/or stocking more honey bees would boost pollination levels and could increase crop production.”
Plant viruses infect many economically important crops, including wheat, cotton, maize, cassava, and other vegetables. These viruses pose a serious threat to agriculture worldwide, as decreases in cropland area per capita may cause production to fall short of that required to feed the increasing world population. Under these circumstances, conventional strategies can fail to control rapidly evolving and emerging plant viruses. Genome-engineering strategies have recently emerged as promising tools to introduce desirable traits in many eukaryotic species, including plants. Among these genome engineering technologies, the CRISPR (clustered regularly interspaced palindromic repeats)/CRISPR-associated 9 (CRISPR/Cas9) system has received special interest because of its simplicity, efficiency, and reproducibility. Recent studies have used CRISPR/Cas9 to engineer virus resistance in plants, either by directly targeting and cleaving the viral genome, or by modifying the host plant genome to introduce viral immunity. Here, we briefly describe the biology of the CRISPR/Cas9 system and plant viruses, and how different genome engineering technologies have been used to target these viruses. We further describe the main findings from recent studies of CRISPR/Cas9-mediated viral interference and discuss how these findings can be applied to improve global agriculture. We conclude by pinpointing the gaps in our knowledge and the outstanding questions regarding CRISPR/Cas9-mediated viral immunity.
Keywords: plant virus, CRISPR/Cas9, genome engineering, geminivirus, virus resistance.
In the context of the rapidly growing global population, food security has emerged as one of the major challenges facing our generation (Cheeseman, 2016). The global population has increased by 60%, but per capita production of grains has fallen worldwide in the last 20 years (Suweis et al., 2015). If the population growth rate, which is 1.13 percent per year for 20161 persists, the world population will double again within a mere 50 years, and it is estimated that food production will need to at least double till 2050 to meet demand (Suweis et al., 2015). Increases in food production per unit of land have not kept pace with increases in population and cropland area per capita has fallen by more than half since 1960 (Cheeseman, 2016).
An optical fiber made of agar has been produced at the University of Campinas (UNICAMP) in the state of São Paulo, Brazil. This device is edible, biocompatible and biodegradable. It can be used in vivo for body structure imaging, localized light delivery in phototherapy or optogenetics (e.g., stimulating neurons with light to study neural circuits in a living brain), and localized drug delivery.
Another possible application is the detection of microorganisms in specific organs, in which case the probe would be completely absorbed by the body after performing its function.
The research project, which was supported by São Paulo Research Foundation—FAPESP, was led by Eric Fujiwara, a professor in UNICAMP’s School of Mechanical Engineering, and Cristiano Cordeiro, a professor in UNICAMP’s Gleb Wataghin Institute of Physics, in collaboration with Hiromasa Oku, a professor at Gunma University in Japan.
Higher Steaks, a UK food technology start-up, has announced the world’s first cultivated bacon and pork belly.
It’s happening…
MOSCOW — KFC has partnered with a Russian bioprinting company to bring 3D printed chicken nuggets to the table.
Coined as the “meat of the future,” the lab-created chicken meat is KFC’s response to the growing interest of healthy lifestyles, the rise in demand for meat alternatives and the increasing need to develop more environmentally friendly methods of food production.
It is also KFC’s next step in creating a “restaurant of the future.”
Proteins are essential to the life of cells, carrying out complex tasks and catalyzing chemical reactions. Scientists and engineers have long sought to harness this power by designing artificial proteins that can perform new tasks, like treat disease, capture carbon, or harvest energy, but many of the processes designed to create such proteins are slow and complex, with a high failure rate.
In a breakthrough that could have implications across the healthcare, agriculture, and energy sectors, a team lead by researchers in the Pritzker School of Molecular Engineering (PME) at the University of Chicago has developed an artificial intelligence-led process that uses big data to design new proteins.
By developing machine-learning models that can review protein information culled from genome databases, the researchers found relatively simple design rules for building artificial proteins. When the team constructed these artificial proteins in the lab, they found that they performed chemistries so well that they rivaled those found in nature.