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dumpster. john sees the light on the. video on demand. omissions for you now in the palm of your. machine on the call. led mission three look when you take shifts three look for charges free. maintenance free risk free spirit child free look the old fremont counseling video for your media project for free media dr tom. clegg. look look look look. her.

leg. more news today. again fled the phillies are the images the world needs and seeing from the streets of canada look out for the day plug. plug. plug. looks. cool. looks. just a few weeks ago the population. increase. in

the coming decades. thirty percent. people leave rural areas for cities. according to the un. food production will have to two thousand and fifty. limited that means innovative new approaches. increasing. do produce. food. in western countries the majority of this is squandered on the consumer with people just chucking out. 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. one japanese scientists found a novel if not around the future food shortages. develop something he's called. he's made his culinary creation by extracting useful elements from the bacteria ever present in simple sewage waste please the eye is rich and you trisha's proteins after they removed a reaction in hansard and it's. 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 in the future we may need to. we conceptualize what we mean by food. not to be outdone by mr i we here on technology update i've come up with our own way to help me rising demand like the good scientists 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 now that most people these common pests are more often a nuisance than anything else of 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 buzzing 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 cries 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 . this is the beginning of our laboratory where we breed philanthropic flies which are substrates here to put in

the now to reprocess this massive protein we need to add a certain number of students will be flying. so we waited. and then we weigh how a gram of eggs is. now the nutrient medium to these eggs to ensure that maggots receive the right amount of the early stage of their development. and we dilute it with plain water to ensure even distribution which through the substrate. then we apply the mixture evenly over the substrate. as now we put this container in a heated container for four days to produce the protein. which it will cool most. if that last bit 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. between natural and artificial food. alexander miyan of the man himself is long gone. there's his name was and still is the heart of artificial food technology and 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 of that time chemistry was sufficiently developed to such a point it could be used to address the question of producing artificial foods and even a synthetic foods in the future. in

terms of artificial food production he and his team did all the heavy scientific lifting fighting a way to separate amino acid 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. desire to mass 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 his creations natural resources stretched thin or 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 a jelly. die first everything's mixed together and if needed

proteins added at this point it's heated to fifty to sixty degrees celsius next under one to two atmospheres of pressure the concoction is squirted 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. it was the first product which could be presented to academics members of the central committee to persuade them 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 found that sought after market approval factory in st petersburg they take fish meat and seaweed extract from which they

make a kind of the technology behind their image haitian 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 comparables 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 also leaning on technology at the institute of artificial food to produce a product that i think just about everyone can get. i. will be idea of news miano its work triggered the development 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 while cocoa based creations like these are unlikely to help feed the globe's growing population the ideal 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 using these granules is somewhat different these granules quickly melts in your my youth and the foolishness of taste is completely different i would say in general the form should match the contents it's very important particularly for food with your work.

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 food artisan to show what's possible when we change our understanding of what food should look like creations like their sweet sushi dessert demonstrate what we can do with some of this new technology changing how we view what 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 codes were established to arrest the. despite poachers continued to decimate the dwindling. fish farms in russia are essential to 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 one. there are two areas of our work. 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 closed water supply. here at the southern scientific center 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 believe that to reach reproductive maturity the fish are already after just six

was looted no we established our technology in such a way that we can get caviar from the existing stock whenever we want or like for the new year or women's day or any other holiday at a planned time. even harm. can know the exact right time to remove. part of the. research center. used to create the next. ration of farm bred fish as well as go towards groundbreaking experiments. scientists all over the globe have been trying to figure out how to safely and reliably cryogenically freeze sturgeon roe thanks to

research here in southern russia scientists now know that. the development process in those of fission is activated once it interacts with water if it's not in simulated at that moment. the problem is understood the next step will be to find an innovative solution. to institute has managed to greatly improve the technology of freezing sperm cells before their frozen protection is applied to keep them safe from the cold this protection however acts as a double edge sword. that we can use the physiological features of cells and means of specially selected rectangular electric signals we can change the passive transport of the protect. into an active one in this way we reduce the time of the protect impact on cells three fold prior to freezing them are.

crucial for the survival of the sperm the cryo protector 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 cool before being stored in canisters where the temperature is kept at around minus two hundred degrees celsius but they can be stored safely for as long as required for the scientists need them again they're simply defrosted using a process that's basically the same as before. now in this way we increase the survival rate three or four fold i reducing the time of the protect impact. back at room temperature. a number of tests are done to make sure these future sturgeon made it out unscathed with a much improved survival rate in hand the scientists here are setting up a cryobank to help companies boost 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 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. and have a look at the tray in which the maggots have been incubating for two days. straight is not yet processed the maggots are small and distributed all over the substrate this tray contains a market 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 through. which. 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 of. 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. and attention next with it up until we get that familiar beefy consistency so all that's left is a put this in a for. a few minutes on the grill and then dinner. on a 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 it may seem to westerners more of a delicacy it is. but of course insects are far from the only way to get the proteins our bodies need. plenty of other sometimes surprising sources

fundamental building block of our. one of the best known sources of non meat protein is solely for countries like russia the climate is just too cold however 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 there's krill little shrimp like creature abounds in the frigid waters often arctica with millions of tons of bailable every year they 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 feather based keratin is currently most associated with shampoo but that may change chicken feathers have an extremely high character in protein content and russian scientists have paired with rooster nano to turn this fluffy byproduct into

a nutritious meal. as developing nations become richer their populations will consume more and more meat that means that traditional lifestyle farming only and especially strong in the arm to keep up with the 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 to spread it so 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 nicolay vaudeville 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 seeds are living grad during world war two much like alexander nace million 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 power for you just by using what has been achieved. is enough to increase production. at least in the large stalks sector one hundred times that is just obtaining 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. transitional so this is a more profound and complicated process. instead of mixing the genomes of closely related animal species more distant taxonomical units such as classes and families share genetic information with each other. transition knows this is a process by which a specific gene is taken from one animal and insert it 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 isn't all that stronger and more elastic than usual. sure these fluffy sheeple are cute enough but they say they're enhanced will they could one day save your life the fibers from the spider she might lead to new cars stronger board proof vests however the development of other trans gene animals could keep us safe in another way by ensuring that farms are able to increase production. should say. they're not going to have a full fledged election science in the future. if we don't develop the technology we will have to buy animals that breed the brule who big money. to get

a closer look at the whole process i popped into the genetics lab with. a fairly 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 scientist take a d.n.a. sample from the subject animal and then i sleep a certain strand of it. once they've mapped that they've been check it against another transgenic one when they see a clear difference in the genetic code they know that they have what they're looking for. for many think such genetically engineered animals maybe one of the best ways to solve our food woes the technology certainly isn't without its critics . 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 a single serious scientific publication about the harmful effects of trance analysis is the only speak of the few articles. 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. seven enough and so we finished our scientific experiment let's discuss the results here's our fly burger shores i

think we've got a wonderful burger which could suit any consumer but only in the distant future 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 mission at present its use in animal husbandry either as a substitute for fish meal or as a raw material in cosmetic and pharmaceutical industries and i'm stuck with it 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 we've managed to expand your view on what will be the future of food we'll see you next cycle until then enjoy the ride.

you know sometimes you see a story and it seems so for you think you understand it and then you glimpse something else and you hear or see some other part of it and realize that everything you thought you knew you don't know i'm tom harpur welcome to the big picture. wealthy british science. market try not. to. find out what's really happening to the global economy

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