welcome back and main stories we're covering for you this anger against injured military rulers gathers momentum for the arab league meeting in congress and will focus on condemning syria and bashing out of the streets of deaths on their own doorstep. the serbs in northern cause of a saying nato forces broke their promise like trying to remove a border guard case closed and nights of violence when warning shots and tear gas was used against protesters. and a landmark lawsuit is filed against lithuania interest in one of america's secret

prisons and human rights activists called for than take an evident or should pointing up in guantanamo bay. now next we report on the latest breakthroughs in science and technology including russia's innovative reader specially designed for schools. street. hello and welcome to technology update i'd like to open this program with a toast to the person that into the world just a few weeks ago as the population is to grow global food resources are being put under increasing pressure. because in the coming decades are set to rise

thirty percent at the same time people will leave rule areas for cities reducing the available farm workforce according to the un to feed the. food production will have to double by two thousand and fifty over land and resources are limited that means we need to find innovative new approaches but it's not all about increasing output in absolute terms we also need to use the food we do produce more effectively about one third of all food is either lost or wasted in western countries the majority of this is squandered on the consumer and with people just chucking out excess products at the moment reducing waste in the developed world is more down to individual consumers over the next twenty five minutes we hope to open your eyes to some of the possible directions new solutions could take and given the importance of the problem even the most extreme ideas are gaining traction. with

that in mind one japanese scientists found a novel if not appetizing way around the future food shortages professor has developed something he's tastefully called. he's made his culinary creation by extracting useful elements from the bacteria ever present in simple sewage waste may not please the eye the sludge is rich in nutritious proteins after they're removed a reaction enhancer is added and it's put into what mr i cheated calls and explode or the result is a meat substitute made up of sixty three percent protein how many people will be lining up to get a bite of one of these burgers i just don't know but at the very least demonstrates that in the future we may need to. we conceptualize what we mean by food. not to be outdone by mr we here on technology uptake have come up with our own way to help me rising demand like the good scientist we take waste material and make food from it although we do it rather differently hopefully making it more palatable to most

people's tastes. our experiment we turn to one of the most prevalent insects on the globe the domestic housefly know that most people these common pests are more often a nuisance than anything else put this research institute in moscow scientists think they could help solve some of the globe's most pressing problems with a little tweaking they've turned these little buggers into a work force for humanity the biologists here have managed to breed them so the females are nearly constantly pregnant now what does this have anything to do with food you might be asking well the secret here lies in the maggots these price create you might not expect it but they are an extremely rich source of vital amino acids with the help of these little guys we hope to create our very own fly burger . see brandon this is the beginning of our the partial ring where we breed philanthropic flies. substrate here to beautiful. to reprocess this mass into protein we need

a certain number of students on the fly. so we waited. and then we weigh how a gram of eggs. now we add to the nutrient medium to these eggs to ensure that maggots receive the right amount of at the early stage of their development. no credit. cards and we dilute it with plain water to ensure the even distribution which is true the substrate of money on then we apply the mixture evenly over the substrate. and now we put this container in a heated container for four days to produce the protein not to which it will cool most . if that didn't get you to change the channel then you're at least somewhat open to these new scientific creations and similarly there was one that dedicated much of his life to. an artificial food. alexander this mayon of

the man himself is long gone the institution that bears his name was and still is at the heart of artificial food technology and in russia his ideas were so important for russian science that here at the new institute for organic elements compounds they've turned his office space into a museum he started his academic career in the organic chemistry department but as the years went by he focused more and more on the future of food he formed a dedicated team of scientists all of which put their work and lives into solving some of the most vexing problems. correctly pointed out at that time chemistry was sufficiently developed to such a point it could be used to address the question of producing artificial foods and even synthetic foods in the future. in terms of artificial food production he and his team did all the heavy scientific

looking away to separate amino acids strands. thanks to their work the institute of artificial food led the field in terms of revolutionary production. one of their most successful inventions was a nutritious marmalade snack made from. his work remains the basis on which much of the modern artificial food industry rests. we can easily. produce artificial food was way ahead of its time back in the sixty's and seventy's there was just no need for many of the creation but with natural resources stretched thinner and thinner we're now starting to see the real fruits. labor. take artificial caviar for example it's made up of just four simple ingredients water. and die first everything's mixed together and if needed proteins added at this point is heated to fifty to sixty degrees celsius

next under one to two atmospheres of pressure the concoction is supported into oil cooled down to ten degrees as a stream of liquid interacts with the surface tension it's turned into little balls the granules worked their way down to the bottom. and packaged. and. it was the first product which could be presented to academics members of the central committee to persuade them that anything was possible for chemistry he knew . but today it's not the blessing of state organs that people are after now it's consumers and one russian company. it's sought after market approval. in st petersburg they take fish meat and seaweed extract from which they make a kind of the technology behind their imitations caviar is a bit different from that pioneered by name but to me it's pretty easy to see his

fingerprints on the basic design. granules they create capsules filled with the food. thanks to their perfectly formed bubbles and the right mix of flavor in the company currently dominates russia's artificial caviar market and given that the real thing is becoming a rarer and more expensive delicacy imitating nature has become a worthwhile commercial venture. but they're not the only ones. footsteps one of the great academics pupils is a technology dreamed up at the institute of artificial food to produce a product that i think just about everyone. the idea of ms miano is work triggered with of elements of all these ideas. it's been forty years since then it's becoming even more topical each day for our country and the rest of the world. here in the moscow suburb of east throughout that technology

is being used to make a sweet treat even sweeter as this production facility ordinary chocolate is reshaped into a new form much like the artificial caviar earlier a similar system is used to churn out thousands of tasty little balls cocoa based creations like these are likely to help feed the globe's growing population the idea behind it certainly could it's often forgotten that the mere shape of our food has a great influence on the taste as well as our perceptions of it. this tastes like chocolate even though the sensation you get from eating these granules is somewhat different these granules quickly melts in your my youth and the through illness of taste is completely different i'd say in general the form should match the contents or it's very important particularly for food. and he's far from the only person to recognize just how important

a role form is going to play in the future of food here's this culinary lab the artisan to show what's possible when we change our understanding of what food should look like creations like their sweet sushi desserts demonstrate what we can do with some of this new technology changing how we view what's thought of as artificial food could be key to increasing its acceptance. however for the time being artificial food production remains too expensive especially for things like nutritious proteins that means we're going to continue to rely heavily on mother nature but as production ramps up we may be taking more than we should. the population. the fish responsible for black has been hunted nearly into extinction almost all of the world sturgeon live in the caspian sea in the past two decades alone their numbers have. percent in recent years international corridors where. the. poachers continue to. for that reason.

assume the continued survival of the fish as a. russian scientists have been toiling away trying to come up with a solution to boost their numbers. there are two areas of our work is one is to preserve rare and endangered species such as the sturgeon and. the other to develop new technologies to breed ecologically pure sturgeon products in the conditions of a close water supply. here at the southern scientific soldier marine biologists can track the fishes state of development using little electronic chips here they've managed to speed up the life cycle instead of waiting fifteen years for beleaguered to reach reproductive maturity the fish are already after just six was looted no we established star technology in such a way that we can get caviar from the existing stock whenever we want. like for the

new year or women's day or any other holiday at a planned time. and produce additional. time to remove. part of that. but here at this research center. likely to be used to create the next. bread fish go towards groundbreaking experiments. scientists all over the globe have been trying to figure out how to safely and reliably cryogenically freeze. thanks to research here in southern russia scientists now know that. the development process

and those that fission is activated once it interacts with water if it's not in simulated moment. the problem is understood the next step will be. greatly improved the technology. protection is applied to keep them safe from the protector however. we can use the physiological features. and by means of specially selected rectangular electric signals we can change passive transport of the protector penetration into an active in this way we reduce the time of the protect impact. of freezing are. crucial for the survival of the the cryo protector it can actually damage the

cells if they're exposed to it too long before freezing and that itself is a multi-step process that requires the cells to be gradually cooled before being stored in canisters where the temperature is kept at around minus two hundred degrees. they can be stored safely required when the scientists need them again simply defrosted using a process that's basically the same as before. we increase the survival rate three. by reducing the time of the impact. back at room temperature. a number of tests are done to make sure these future sturgeon made it out. with the much improved survival rate in hand the scientists here are setting up a cryobank to help companies boost original production at commercial farms that could go a long way to ensuring the species population recovers from the damage done in

recent decades thanks to those innovations there should be plenty of tasty dishes like this sturgeon and even delicacies like caviar for centuries to come but i'd say it's about time we check in and see how our own little the experiment is coming along. now brandon we are approaching the place you and i took the trays to earlier this equipment lets us create the necessary conditions for four days let's stop and have a look at the tray in which the maggots have been incubating for two days. before the street is not yet processed the maggots are small and distributed all over the substrate and this tray contains a maggot that is three days old it has grown and worked its way down to the lower tier now if we carefully push aside the substrate we can see the maggots. there are bigger and concentrated in larger amounts this substrate has been further processed so these two trays contain four day old maggots this substrate is practically fully

processed and the maggots have basically separated themselves from it. this is practically pure protein and this tray has the same. the substrate is processed. and the markets are concentrated in the lower tier. so now here we have our two familiar trays into which we separately put the substrate and the maggot biomass to be used as feed or as a source of protein now we can put it into the can with the biomass contains about fifty six percent protein between twelve and twenty percent faster and a small amount. from one kilogram of organic waste we've now got exactly what we need about one hundred seventy grams of protein rich meat we're getting so close to the fly burger i can almost taste it. with all that ready we head to the kitchen to mince those maggots to get something like ground meat ours is actually bursting with more protein than even

a juicy steak for good measure we add things like bread milk eggs and onions for a little flavor cover and a pinch of salt next with it up until we get that familiar beefy consistency so all that's left is a put this in a. a few minutes on the grill and then. plate full of creepy crawlies isn't all that strange to a large chunk of the world's population from east asia to central america you can find many cultures of insects not just out of necessity often the stranger may seem to westerners more of a delicacy it is. of course insects are far from the only way to get the proteins our bodies need. plenty of other. sources of meat protein is. for countries like russia the climate is just too cold

. there is an alternative some varieties of alfalfa can handle temperatures well below freezing and just like soy scientists have managed to create concentrates that possess up to sixty percent crude protein and there's krill this little shrimp like creature abounds in the frigid waters off antarctica with millions of tons of bailable every year it could soon become a new abundant source of protein and that's certainly not bad news especially if you're a shrimp fan like me. another possibility is further based keratin it's currently most associated with shampoo but that may change chicken feathers have an extremely high carrot in protein content and russian scientists have paired with to turn this fluffy byproduct into a nutritious meal. as a helping nations become richer their populations will consume more and more meat

that means that traditional wife stock arming and especially in the our thinking with rising world demand. for millennia we've drawn on the principles of natural selection and nature genes mutate well naturally with the most successful alterations spread its following generations over the centuries humans have employed selection to create plants with greater yields as well as more productive animals in this so called artificial selection the only difference is that we've decided which traits are beneficial and are targeted to be passed on. here in russia the push for artificially selected food was championed by nicholai veal of a soviet botanist in geneticists back in the twenty's and thirty's he was at the forefront of genetic selection in not only the soviet union but also the world his work took him all over the globe collecting various seed samples he created

a massive bank of all those varieties he gathered which is preserved even through the siege on linen grad during world war two much like alexander naysay yarn of he had his eye on the future he understood the need for preserving certain plant species and sought to find a way to sustain agricultural production. at present. just by using what has been achieved. is enough to increase production. that cleese. in the large to accept. one hundred times that is just obtaining means reads through ordinary selection. however some russian scientists are taking mother nature one step further their cross breeding domestic life stuck with their wild cousins generating new species like this cow yak hybrid . and here at the institute of animal husbandry just outside of moscow there's

a whole range of hybrid animals that they're experimenting with these new species are designed to offer certain advantages over their purely domestic cousins by varying the gene pool they're immune to common herd diseases that means more survive to maturity and potentially more meat on our tables in addition to this is vance form of selection they're also pushing ahead with cutting edge genetic engineering. finds i'm complicated process. instead of mixing the genomes of closely related to animal species more distant taxonomical units such as class families church unethical information with each other. transition knows this is a process by which a specific gene is taken from one animal and inserted into another for example russian scientists have managed to take a gene from a spider and insert it into a sheep unlike with artificial selection traits can be incorporated into

a completely unrelated species the result in this case is stronger and more elastic than usual. sure these wealthy sheeple are cute enough but thanks to their enhanced will they could one day save your life the fibers from the spider she might lead to a new far stronger bulletproof vests however the development of other trends jean animals could keep us safe in another way by ensuring that farms are able to increase production. transmission. food selection science in the future. the if we don't develop the technology we will have to buy animals to raise the brewer who big money. to get a closer look at the whole process i popped into the genetics lab with. a fairly these complex trans gene operations are still somewhat hit or miss unfortunately

the majority of attempts to insert a new gene is unsuccessful with that in mind careful tests are run after the fact check to see if they got the result they were looking for in labs like this scientists take a d.n.a. sample from the subject animal and then i slipped a certain strand of it. once they've mapped that they've been check it against another non transgenic one when they see a clear difference in the genetic code they know that they have what they're looking for. while many think such genetically engineered animals may be one of the best ways to solve our food woes the technology certainly isn't without its critics . and the process of commercialisation of transgenic animals and plants started somewhere in the mid one nine hundred eighty s. too short a period of time has passed to give a clear answer to the question of whether or not such products are safe for

consumption. i can tell you that there is not to single serious scientific publication about the harmful effects of trance gnosis is the only speak of the articles which no short supply. so while some continue to debate the future role of genetically engineered foods all across the globe such technology is already being used on a massive scale to increase output of farm animals and a whole range of plants so despite objections genetically modified products look like they'll be a big part of the future of food now whether or not our own fly burger will be a part of that remains to be seen. the machine must know so we finished our scientific experiment let's discuss the results here's our fly burger which shows i think we've got a wonderful burger which could suit any consumer but only in the distant future and

today we have plenty of other more interesting food which is more familiar to the consumer. of course you didn't develop your technology to feed people did you initially we were to develop technology to process waste from the livestock and food industries we obtain the biomass of the fly maggots as a buy side product prisms its use in animal husbandry either as a substitute for fish meal or as a rule material in cosmetic and pharmaceutical industries just thought it was thank you very much and so you may not be able to find our burger on your menus anytime soon but i hope in this episode that we've managed to expand your view of what will be the future of food we'll see you next time and until then enjoy the ride.

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