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.
Researchers from Brazil have found a way to use leftover kitchen grease and lithium battery waste to create a reliable, eco-friendly biofuel.
What do you think?
Seems great, until that kid that’s flicking popcorn or spilling their drink is now doing so from 40 feet overhead. Still, a movie-going experience that makes me feel like I’m in the Galactic Senate Chamber is tempting, and it’d make food/drink service far less disruptive for everyone else. The verticality makes me think we’ll see a version of this in Hong Kong or Shanghai first.
Posted in food, robotics/AI, space
Once Upon a Time I Lived on Mars: Space, Exploration, and Life on Earth by Kate Greene St. Martin’s Press, 2020 hardcover, 240 pp. ISBN 978−1−250−15947−2 US$27.
While the robotic missions launching to Mars this year have a wide range of science goals, they are widely seen as precursors for eventual human missions to the Red Planet. NASA’s Mars 2020 mission includes an experiment called MOXIE that will demonstrate a way to produce oxygen from the carbon dioxide in the Martian atmosphere, a capability that will be essential for future human expeditions. NASA’s fiscal year 2021 budget proposal included a request to start work on a Mars Ice Mapper mission, an orbiter that would search for subsurface ice deposits that could be resources for future human expeditions.
Much of the planning for future Mars missions is focused on various capabilities needed to safely transport humans to the surface of Mars and bring them back. But beyond technologies like in situ resource utilization and supersonic retropropulsion are more mundane, but no less essential, matters: How will the crew eat? How will they deal with boredom on the long mission? How will they get along with one another in a confined space?
