[MICRO_FOOD library]

Led by artist Sneha Solanki, the micro_food library is a new project by the A…

MANIFESTO

This library is an ongoing concern. The library includes both physical and referenced real world…

> INTERCHANGE <

All participation as facilitation, dialogue & language between humans & microbes- an interchange and interaction…

| INFASTRUCTURE |

Supporting Design & Physical Structure- Modular & portable in design > research Visual Interface: screen…

< XCHANGE >

Economic < Xchange > To outline a viable, appropriate & sustainable economic model for the…

MFL: website

V3. v Phase 1: MFL main/home page Manifesto- to include ‘glossary’ (find new term) which…

X-Number | Organism Library

Missing and un-credited bacteria, yeasts & fungus often perform to provide complex flavour profiles, nutrition…

E-NUMBERS- list

synthetic biology / syn bio / SMO / SMMO / cellular agriculture / GMO 2.0–GMMO…

E-NUMBER: exhibition

Exhibition & Event dates- 23-27 September 2019. Great North Museum, Newcastle. Workshops: – Youth group: Thursday…

E: Algae oil

• AlgaWise® Oil / Thrive®micro-organism: Prototheca moriformis – Microalgae derived from the sap a German…

E: GFP Yeast

Fluorescent Baking & Brewing Yeastmicro-organism: Saccharomyces cerevisiae var. diastaticus Preengineered strain of Yeast Containing GFP…

E: Banana e-coli

Eau d’coli, E. coli that smell like bananas when their population is in the stationary phase. MIT…

E: β-Carotene

Golden Bread- engineered Saccharomyces cerevisiae yeast strain produces β-carotene, the nutrient that is converted to…

MICRO_COIN

A research, reference and transactional space for food & beverage transforming micro-organisms. Missing and un-credited,…

Research: Engineered Numbers

Notes / Research: Enzymes– considered as processing aids Enzyme Commission numberBiologically active enzymes may be…

Research: Pre- E-Numbers

Original E-numbers These are food additives E100-199 are colours E200-299 are preservatives E300-399 are antioxidants…

/ micro_glyph /

codification / nomenclature / taxonomy / lexicon Food / microbial label – E & X…

Research: Enzymes

Enzymes– considered as processing aids Enzyme Commission number Biologically active enzymes may be extracted from…

Greenlab research blog

Research Residency wrap-up Wrapping up this first phase of development at Green Lab it’s been…

GREEN LAB Residency

GREEN LAB Residency- developing a micro_food library X-Numbers Led by artist Sneha Solanki, the ‘micro_food…

Process: inactivation

Safe working practice and protocols for maintenance, storage & culturing Active Cultures – think about…

Process: yoghurt

micro_food library yoghurt research Thermophilic & Mesophilic Strains as case studies: • Långfil – 20g…

Research: yoghurt

Direct-set or single-use These cultures are added to a batch of milk to produce a…

Research: fermentation

Fermentation in food processing is the process of converting carbohydrates (sugars)to alcohol or organic acids using…

Research: yeast

yeasts are eukaryotes – bacteria are prokaryotes. yeasts are good at making complex flavour, colour…

Research: visualising micro-organisms

” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”500″] Kombucha, Water Kefir, Kombucha vinegar & wild fermented Plum Wine…

Research: food safety protocols

MICRO_FOOD library micro-lab Develop a ‘micro’ food & beverage lab to ascertain specific micro-organism/s. Culturing, inoculation,…

Process: Kombucha

BREWING Temperature: 21-27°c crisper | 27-30°c bolder & yeastier Timescale: 7-30 days / ideal- 7-14…

Process: starter cultures

Grape starters for wine Fermentation temperature Red wine- 21-30°C white wine- 7-15°C 10 to 15C…

Process: Made in Hackney workshop

” order_by=”sortorder” order_direction=”ASC” returns=”included” maximum_entity_count=”500″] Made in Hackney- Fermentation with Asa Linéa Simonsson workshop included:…