Designing with microbial cellulose to feed new biological cycles
Waste from food packaging and food processing raises a broad scope of critical questions to the food industry revolving around effects to man, nature and society. Reacting on this reality, designers are getting more and more involved as catalysers of innovative and interdisciplinary research by gene...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Intellect
2019-10-01
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| Series: | International Journal of Food Design |
| Subjects: | |
| Online Access: | https://doi.org/10.1386/ijfd_00003_1 |
| _version_ | 1811281568604356608 |
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| author | Nitzan Cohen Emma Sicher Seçil Uğur Yavuz |
| author_facet | Nitzan Cohen Emma Sicher Seçil Uğur Yavuz |
| author_sort | Nitzan Cohen |
| collection | DOAJ |
| description | Waste from food packaging and food processing raises a broad scope of critical questions to the food industry revolving around effects to man, nature and society. Reacting on this reality, designers are getting more and more involved as catalysers of innovative and interdisciplinary research by generating alternative proposals and scenarios for more sustainable futures. One of the emerging biodesign fields tackling this issue is growing design, in which organisms such as bacteria, fungi or algae enable the development of more eco-compatible processes and products. Fermentation is an ancient microbial process widely used by food producers. One such fermentation process commonly used to brew Kombucha tea is simultaneously generating microbial cellulose (MC) growing from a symbiotic culture of bacteria and yeasts (SCOBY). In this process, waste coming from food production can be used as nourishment to feed the culture, transforming it into valuable substances. This article addresses an ongoing research project ‘InnoCell’, a follow-up of ‘From Peel To Peel’, a design project investigating the fermentation of fruit and vegetable scraps to nourish SCOBY cultures in order to obtain both a beverage (Kombucha tea) and a promising material source (MC). The article highlights the innovative potential of an edible, non-edible and compostable material, proposing alternative biological cycles and speculative future scenarios. |
| first_indexed | 2024-04-13T01:35:58Z |
| format | Article |
| id | doaj.art-fc202bff5bba406785e518872e493185 |
| institution | Directory Open Access Journal |
| issn | 2056-6522 2056-6530 |
| language | English |
| last_indexed | 2024-04-13T01:35:58Z |
| publishDate | 2019-10-01 |
| publisher | Intellect |
| record_format | Article |
| series | International Journal of Food Design |
| spelling | doaj.art-fc202bff5bba406785e518872e4931852022-12-22T03:08:23ZengIntellectInternational Journal of Food Design2056-65222056-65302019-10-014215517110.1386/ijfd_00003_1ijfd.4.2.155Designing with microbial cellulose to feed new biological cyclesNitzan Cohen0Emma SicherSeçil Uğur YavuzFree University of Bozen-BolzanoWaste from food packaging and food processing raises a broad scope of critical questions to the food industry revolving around effects to man, nature and society. Reacting on this reality, designers are getting more and more involved as catalysers of innovative and interdisciplinary research by generating alternative proposals and scenarios for more sustainable futures. One of the emerging biodesign fields tackling this issue is growing design, in which organisms such as bacteria, fungi or algae enable the development of more eco-compatible processes and products. Fermentation is an ancient microbial process widely used by food producers. One such fermentation process commonly used to brew Kombucha tea is simultaneously generating microbial cellulose (MC) growing from a symbiotic culture of bacteria and yeasts (SCOBY). In this process, waste coming from food production can be used as nourishment to feed the culture, transforming it into valuable substances. This article addresses an ongoing research project ‘InnoCell’, a follow-up of ‘From Peel To Peel’, a design project investigating the fermentation of fruit and vegetable scraps to nourish SCOBY cultures in order to obtain both a beverage (Kombucha tea) and a promising material source (MC). The article highlights the innovative potential of an edible, non-edible and compostable material, proposing alternative biological cycles and speculative future scenarios.https://doi.org/10.1386/ijfd_00003_1microbial cellulosegrowing designfood and/or non-foodinterdisciplinaryglocalcradle-to-cradle |
| spellingShingle | Nitzan Cohen Emma Sicher Seçil Uğur Yavuz Designing with microbial cellulose to feed new biological cycles International Journal of Food Design microbial cellulose growing design food and/or non-food interdisciplinary glocal cradle-to-cradle |
| title | Designing with microbial cellulose to feed new biological cycles |
| title_full | Designing with microbial cellulose to feed new biological cycles |
| title_fullStr | Designing with microbial cellulose to feed new biological cycles |
| title_full_unstemmed | Designing with microbial cellulose to feed new biological cycles |
| title_short | Designing with microbial cellulose to feed new biological cycles |
| title_sort | designing with microbial cellulose to feed new biological cycles |
| topic | microbial cellulose growing design food and/or non-food interdisciplinary glocal cradle-to-cradle |
| url | https://doi.org/10.1386/ijfd_00003_1 |
| work_keys_str_mv | AT nitzancohen designingwithmicrobialcellulosetofeednewbiologicalcycles AT emmasicher designingwithmicrobialcellulosetofeednewbiologicalcycles AT seciluguryavuz designingwithmicrobialcellulosetofeednewbiologicalcycles |