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Category: food

Gene-Edited Bulls

Although GMO wheat, corn, and other crops are frequently used in the US, scientists and farmers have begun shifting their focus to a far more accurate, cheaper, and potentially acceptable way of tinkering with the genome: genetic editing.

We’ve spilled plenty of ink on the merits of CRISPR and older-generation genetic editors such as TALEN. Rather than blindly sticking additional genes into a genome, these are guided approaches that surgically snip out or insert additional genetic material, and as such, are far more precise and predictable. Rather than inserting alien genes into our foods, scientists can now cut out genes detrimental to crop growth, or mimic mutations that provide advantages—a sort of “gene therapy” for food, but for enhancement rather than treatment.

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People not washing their hands after going to the toilet, rather than undercooked meat, is behind the spread of a key strain of E. coli.

Experts looked at thousands of blood, faecal and food samples.

They found human-to-human transmission was responsible — “faecal particles from one person reaching the mouth of another”.

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Lab-grown meat is coming to your plate, and thanks to a new breakthrough in its development, it may feel like traditional meat.

Researchers at Harvard University have discovered a way to use edible gelatin scaffolds to mimic real meat’s texture and consistency. The team used cow and rabbit muscle cells on the scaffolds to recreate the long, thin fibers that give meat its distinctive feel.

The research was published Monday in the journal NPJ Science of Food. Kit Parker, senior author of the study, said in a statement that he first started thinking about the idea after being a judge on the Food Network.

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A new study out of the University Medical Center Groningen in the Netherlands details the type of diet that was found to fuel the growth of healthy gut bacteria, particularly strains that have anti-inflammatory effects in the body. The results aren’t terribly surprising — that is to say, you’ll have to eat a healthy diet if you want a healthy gut. Among other things, the study found that high amounts of sugar and meat make things worse.

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Grab a mixing bowl from your kitchen, throw in a handful of aluminum balls, apply some high voltage, and watch an elegant dance unfold where particles re-arrange themselves into a distinct “crystal” pattern. This curious behavior belongs to the phenomenon known as Wigner crystallization, where particles with the same electrical charge repel one another to form an ordered structure.

Wigner crystallization has been observed in variety of systems, ranging from particulates the size of sand grains suspended in small clouds of electrons and ions (called a dusty plasma) to the dense interiors of planet-sized , known as white dwarfs. Professor Alex Bataller of North Carolina State University has recently discovered that Wigner crystallization inside can be studied in the lab using a new class of classical systems, called gravity crystals.

For the curious behavior of Wigner crystallization to occur, there must be a system composed of charged particles that are both free to move about (plasma), that strongly interact with each other (strongly coupled particles), and has the presence of a confining force to keep the plasma particles from repulsively exploding away from each other.

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University of Southern California scientist Valter Longo talks in this Q&A about fasting and the adoption of a “longevity diet.” A researcher focusing on intermittent fasting and aging, Longo advocates a plant-based diet and smart, strategic caloric restriction for a longer, healthier life.

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Outfield Technologies is a Cambridge-based agri-tech start-up company which uses drones and artificial intelligence, to help fruit growers maximise their harvest from orchard crops.

Outfield Technologies’ founders Jim McDougall and Oli Hilbourne have been working with Ph.D. student Tom Roddick from the Department’s Machine Intelligence Laboratory to develop their technology capabilities to be able to count the blossoms and apples on a tree via drones surveying enormous orchards.

“An accurate assessment of the blossom or estimation of the harvest allows growers to be more productive, sustainable and environmentally friendly”, explains Outfield’s commercial director Jim McDougall.

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Engineering biology is already transforming technology and science, and a consortium of researchers across many disciplines in the international Genome Project-write is calling for more discussion among scientists, policy makers and the general public to shepherd future development. In a policy forum article published in the October 18 issue of Science, the authors outline the technological advances needed to secure the transformative future of synthetic biology and express their concerns that the implementation of the relatively new discipline remains safe and responsible.

Two researchers with the University of Tennessee Institute of Agriculture are co-authors on the piece titled “Technological challenges and milestones for writing genomes: requires improved technologies.” Neal Stewart and Scott Lenaghan with the UTIA departments of Plant Sciences and Food Science, respectively, join Nili Ostrov, a Ph.D. research fellow in genetics at Harvard Medical School, and 18 other leading scientists from a number of institutions and disciplines, in outlining a potential timeline for the development of what they call transformative advances to and society.

Stewart and Lenaghan are the co-directors of the UT Center for Agricultural Synthetic Biology (CASB). Formed in 2018, Stewart says CASB is the first synthetic center in the world aimed specifically at improved agriculture. A professor of plant sciences in the UT Herbert College of Agriculture, Stewart also holds the endowed Racheff Chair of Excellence in Plant Molecular Genetics. Lenaghan is an assistant professor in the Department of Food Science who also holds an adjunct position in the UT Mechanical, Aerospace, and Biomedical Engineering (MABE) Department.

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