on the face of olympics dozens of cyclists swept away by police just outside the stadium offices use pepper spray against members of the amateur club who allegedly tried to push through a security cordon. syrian rebels claim government tanks have started moving into. the battle for the city likely to prove a point in the rest of this un peace efforts on the ground failed to take hold. saudi arabia is said to have opened fire on. protesters. calling for social justice and. discrimination by sunni. by the way for the. it's the latest installment of technology.

hello and welcome to technology update i'd like to open this program with a toast to the seven billionth person that into the world just a few weeks ago however as the population continues to grow global food resources are being put under increasing pressure. that's because in the coming decades our numbers are set to rise by another thirty percent at the same time more and more people will leave rural areas for cities reducing the available farm workforce according to the u.n. to feed the globe swelling ranks food production will have to double by two thousand and fifty however 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 at hand 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 i keyed up has developed something he's tastefully called the turd burger 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 removed a reaction in hansard is added and it's put into what mr i 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. conceptualized what we mean by. not to be outdone by mr i kida we here on technology update 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 however we do it rather differently hopefully making it more palatable to most people's tastes. for 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 at 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 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 laboratory where we breed philanthropic flies substrate here to beautiful now to reprocess this mass into protein we need to add a certain number of synthetic fly. so we waited. and then we weigh half a gram of eggs. now we add to the nutrient medium to these eggs to ensure that maggots receive the right amount of nutrients at 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. and now we put this container in a heated container for four days to produce the protein not. milk or must. if that didn't get you to change the channel then you're at least somewhat open to these new scientific creations. that dedicated much of his life. between natural and artificial. xander this mayon of the man himself is long gone the institute that bears 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 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 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 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 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. bismarck 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 creations but with natural resources stretched thinner we're now starting to see the real fruits. labor. take artificial caviar for example. just for simple ingredients water. first everything is mixed together and if needed protein at this point it's heated to fifty to sixty degrees celsius next under one to two atmospheres of pressure the concoction is scored 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 work their way down to the bottom. and packaged. it was the first product which could be presented to academics members of the central committee. that anything was possible for chemistry or he knew more. but today it's not the blessing of state organs that people are after now it's consumers and one russian company. sought after market approval. petersburg they take fish meat and seaweed extract from which they make a kind of the technology behind their imitation 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. 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 technology dreamed up at the institute of artificial food to produce a product that i think everyone can get. the idea of ms miano is a 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 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 but these granules quickly melts in your my youth and the foolishness 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 for him is going to play in the future of food here's this culinary lab food artisan 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 for the population. the fish responsible for black caviar 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 quarters were established to arrest the. despite poachers continued to decimate for. that reason. 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. there are two areas of our work.

one is to preserve rare and endangered species such as the sturgeon. one from 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 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 believe it to reach reproductive maturity here at the fish are ready after just six was good to know you but we established our 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 was that they would. allow

and get to live long and produce many additional batches of with the help of the biologists here to know the exact right time to remove. aided by the use of vitamins and other injections in part of the belt. but here at this research center the eggs are more likely to be used to create the next. 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 unlike mammals the development process in those a fish is activated once it interacts with water if it's not in simulated at that moment. now that the problem is understood the next step will be to find an innovative solution. the 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 edged sword the novelty of technology is that we can use the physiological features of cells and by means of specially selected rectangular electric signals we can change the passive transport of the protector's penetration into an active one in this way we reduce the time of the protector's 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 cooled before being stored in canisters where the temperature is kept at around minus two hundred degrees celcius they can be stored safely for as long as required when the

scientists need them again they're simply defrosted using a process that's basically the same as before. not in this way we increase the survival rate three or four fold by reducing the time of the protect impact. once they're 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 boosters and 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.

we put on them. 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 without stop 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 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 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 egg and onions for a little flavor a dash of pepper 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. 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 not just out of necessity often the stranger it may seem to westerners. but of course insects are far from the only way to get the proteins our bodies need. plenty of other. sources for the fundamental building block of. one of the best known sources of protein. but 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. then there's krill this little shrimp like creature abounds in the frigid waters off and arctic with millions of tons of bailable every year it could soon become a new 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 keratin protein content and russian scientists have paired with reuss 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 livestock farming only an especially strong shot 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 to 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 nicholas 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 nace mayon 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 through you know just by using what has been achieved. is enough to increase production not pleased in the livestock sector. one hundred times that is just obtaining greed 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 their 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 . and complicated process. instead of mixing the genomes of closely related animal species more distant taxonomic. families share genetic information with each other. transition gnosis 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 is all that stronger and more elastic than usual. sure these fluffy 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 new or stronger bullet 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. full fledged selection science in the future. you know if we don't develop the technology. to buy animals that breed the brood who big money. to get a closer look at the whole process i popped into the genetics lab with. apparently 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 to 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 isolate a certain strand of it. once they've maps 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. 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 . assistance in the process of commercialization 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 analysis is that the only speculative 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. we haven't enough of those 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 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 and present its use in animal husbandry either as a substitute for fish meal or as a rule material in cosmetic and pharmaceutical industries and just three 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 on what will be the future of food we'll see you next time and until then enjoy the ride.

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