Jobs at high-risk of being replaced by AI include construction, transportation and farming, according to a new report.
Category: food – Page 68
Tiger Toilets run on poop-eating worms and cost less than traditional sewage systems. All they leave behind is water, CO2, and a little fertilizer.
Notpla has been announced as the winner of Prince William’s Earthshot Prize, in the category of ‘Build a Waste-Free World’!
We visited Notpla, a company that is challenging plastic pollution by creating edible and biodegradable packaging using seaweed.
In January 6 2023, the U.S. Food & Drug Administration approved Leqembi (lecanemab-irmb) via the Accelerated Approval pathway for the treatment of Alzheimer’s disease. Leqembi is the second of a new category of medications approved for Alzheimer’s disease that target the fundamental pathophysiology of the disease. These medications represent an important advancement in the ongoing fight to effectively treat Alzheimer’s disease.
Recently it has been granted full approval. Leqembi, developed jointly by Japan’s Eisai and Biogen of the United States, was shown in a clinical trial to modestly reduce cognitive decline among patients in the early stages of the disease.
But the study also raised concerns about side effects including brain bleeds and swelling.
Full approval story.
https://news.cgtn.com/news/2023-07-07/New-Alzheimer-…ndex.html.
We are finally figuring out the subtle ways that farm and zoo animals reveal their emotional states, from anxiety to optimism and even joy. The insights are also revealing some surprising ways we can improve their lives.
By Sam Wong
“It tastes like chicken.” That’s a common review of UPSIDE Foods’ new trial product. Perhaps that’s not surprising: it is, after all, chicken — at the cellular level. But the fillets are not from a slaughterhouse. They are grown in bioreactors in an urban factory in California.
Alittle over a decade ago, only a handful of researchers were investigating the potential of laboratory-made meat. The world’s first cultured beef burger, which reportedly cost US$325,000, was made by Maastricht University biomedical engineer Mark Post, who ate it at a press conference in 2013. Such products are now much closer to market: more than 150 companies around the world are working on cultured meat (from ground beef to steaks, chicken, pork and fish), milk or related ‘cellular agriculture’ products, including leather.
Companies making cultured meat are attracting billions of dollars of investment. Here are their biggest challenges.
Four individuals have agreed to be sequestered inside a 1,700-square-foot simulated Mars habitat at NASA’s Johnson Space Center to study what it would be like to live on the Red Planet and how humans can learn to cope in that extreme environment.
During their 378-day stay, which officially kicked off earlier this week, they’ll have a surprisingly busy schedule, including a strict exercise regimen as well as a lengthy list of duties, from performing simulated spacewalks to growing crops.
In other words, it’s a demanding job that’s bound to be tough on the crew of four.
Researchers are designing a probiotic that could help detoxify mercury — a harmful metal often found in commonly eaten foods — in the gut.
WIRED Brand Lab
Posted in food, robotics/AI
MEET FLIPPY. STARTING in 2021, this tireless fry-station specialist toiled in 10 Chicago-area locations of White Castle, America’s first fast-food hamburger chain. Working behind a protective shield to reduce burn risk, Flippy could automatically fill and empty frying baskets as well as identify foods for frying and place them in the correct basket. While Flippy safely cooked French fries, White Castle employees could focus on serving customers and performing other restaurant tasks. That’s because Flippy is an AI-powered robot.
According to the International Federation of Robotics, more than half a million industrial robots are installed around the world, most in manufacturing. Now, a shortage of qualified workers is pushing more companies to explore using robots in a wide range of roles, from filling online orders in warehouses to making room service deliveries in hotels.
The restaurant industry is using AI to improve the human side of hospitality.
Is the Executive Director of the Innovative Genomics Institute (https://innovativegenomics.org/people/brad-ringeisen/), an organization founded by Nobel Prize winner Dr. Jennifer Doudna, on the University of California, Berkeley campus, whose mission is to bridge revolutionary gene editing tool development to affordable and accessible solutions in human health and climate.
Dr. Ringeisen is a physical chemist with a Ph.D. from the University of Wisconsin-Madison, a Bachelor of Science in chemistry from Wake Forest University, a pioneer in the field of live cell printing, and an experienced administrator of scientific research and product development.
Before joining the IGI, Dr. Ringeisen was Director of the Biological Technologies Office at DARPA, where he managed a division working at the cutting edges of biology, physical sciences and engineering. Programs in his office included research in genome editing, epigenetics, neurotechnology, food security and biomanufacturing, as well as diagnostics and therapeutics development.
Prior to DARPA, Dr. Ringeisen ran his own research group at the U.S. Naval Research Laboratory as the head of the Bioenergy and Biofabrication Section where he oversaw diverse research programs including the development and application of laser-assisted printing approaches to biology, development of organs-on-a-chip, microbial energy harvesting and extracellular electron transfer as well as microbial discovery and microbiome characterization.