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Archive for the ‘food’ category: Page 15

Jun 10, 2020

The limits of color awareness during active, real-world vision

Posted by in categories: food, virtual reality

Color is a foundational aspect of visual experience that aids in segmenting objects, identifying food sources, and signaling emotions. Intuitively, it feels that we are immersed in a colorful world that extends to the farthest limits of our periphery. How accurate is our intuition? Here, we used gaze-contingent rendering in immersive VR to reveal the limits of color awareness during naturalistic viewing. Observers explored 360° real-world environments, which we altered so that only the regions where observers looked were in color, while their periphery was black-and-white. Overall, we found that observers routinely failed to notice when color vanished from the majority of their visual world. These results show that our intuitive sense of a rich, colorful world is largely incorrect.

Color ignites visual experience, imbuing the world with meaning, emotion, and richness. As soon as an observer opens their eyes, they have the immediate impression of a rich, colorful experience that encompasses their entire visual world. Here, we show that this impression is surprisingly inaccurate. We used head-mounted virtual reality (VR) to place observers in immersive, dynamic real-world environments, which they naturally explored via saccades and head turns. Meanwhile, we monitored their gaze with in-headset eye tracking and then systematically altered the visual environments such that only the parts of the scene they were looking at were presented in color and the rest of the scene (i.e., the visual periphery) was entirely desaturated. We found that observers were often completely unaware of these drastic alterations to their visual world. In the most extreme case, almost a third of observers failed to notice when less than 5% of the visual display was presented in color.

Jun 10, 2020

Aerosol-printed graphene unveiled as low cost, faster food toxin sensor

Posted by in categories: chemistry, food

Researchers in the USA have developed a graphene-based electrochemical sensor capable of detecting histamines (allergens) and toxins in food much faster than standard laboratory tests.

The team used aerosol-jet printing to create the sensor. The ability to change the pattern geometry on demand through software control allowed and efficient optimization of the sensor layout.

Commenting on the findings, which are published today in the IOP Publishing journal 2-D Materials, senior author Professor Mark Hersam, from Northwestern University, said: “We developed an aerosol-jet printable graphene ink to enable efficient exploration of different device designs, which was critical to optimizing the sensor response.”

Jun 9, 2020

Essential components of dietary restriction revealed

Posted by in categories: biotech/medical, food, health

Another link on diet/healthspan.


Studies by Monash Biomedicine Discovery Institute (BDI), have provided a new understanding into the roles two essential amino acids play in metabolic health, which may help scientists in the fight against obesity.

Led by Dr. Adam Rose, the recent finding, published in Nature Communications, shows that by reducing the amount of two —threonine and tryptophan—in young healthy mice, they were able to burn more calories than they consumed, without calorie reduction, keeping them lean and healthy and without the side-effect of lower muscle mass. A low-threonine even protected mice that were morbidly obese and prone to developing type 2 diabetes.

Continue reading “Essential components of dietary restriction revealed” »

Jun 9, 2020

Appetite can be increased by cells in the brain

Posted by in categories: food, neuroscience

It has previously been discovered that tanycytes—cells found in part of the brain that controls —detect nutrients in and tell the brain directly about the food we have eaten.

Tanycytes do this by responding to found in foods, via the same receptors that sense the flavor of amino acids (“umami” taste), which are found in the taste buds of the tongue.

In the paper ‘Hypothalamic tanycytes generate acute hyperphagia through activation of the arcuate neuronal network.’ published today, the 8th June, in the journal PNAS, researchers from the School of Life Sciences at the University of Warwick, explain how tanycytes can increase appetite.

Jun 8, 2020

Drug researcher develops ‘fat burning’ molecule that has implications for treatment of obesity

Posted by in categories: biotech/medical, food, life extension

Mentions aging!


Obesity affects more than 40 percent of adults in the United States and 13 percent of the global population. With obesity comes a variety of other interconnected diseases including cardiovascular disease, diabetes, and fatty liver disease, which makes the disease one of the most difficult—and most crucial—to treat.

“Obesity is the biggest health problem in the United States. But, it is hard for people to lose weight and keep it off; being on a diet can be so difficult. So, a pharmacological approach, or a drug, could help out and would be beneficial for all of society,” said Webster Santos, professor of chemistry and the Cliff and Agnes Lilly Faculty Fellow of Drug Discovery in the College of Science at Virginia Tech.

Continue reading “Drug researcher develops ‘fat burning’ molecule that has implications for treatment of obesity” »

Jun 6, 2020

Electron-Eating Microbes Found in Odd Places

Posted by in categories: biological, food

Scientists have figured out how microbes can suck energy from rocks. Such life-forms might be more widespread than anyone anticipated.

Jun 6, 2020

Robot chef uses machine learning to perfect its omelette-making skills

Posted by in categories: food, robotics/AI

From robots that flip burgers in California to ones that serve up bratwursts in Berlin, we are starting to see how machines can play sous-chef in kitchens around the world. But scientists at the University of Cambridge have been exploring how these culinary robots might not only do some of the heavy lifting but actually elevate the dining experience for the humans they serve, demonstrating some early success in a robot trained to cook omelettes.

The research project is a collaboration between the University of Cambridge researchers and domestic appliance company Beko, with the scientists setting out to take robotic cooking into new territory. Where robot chefs have been developed to prepare pizzas, pancakes and other items, the team was interested in how it might be possible to optimize the robot’s approach and produce a tastier meal based on human feedback.

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Jun 6, 2020

Huge $161 Million Investment Means Meat Without the Animal Is Here

Posted by in categories: food, sustainability

The number of startup companies and the amount of investment dollars going into the field of cultivated meat has exceeded—and will likely continue to exceed—annual exponential growth.


As we race to find sustainable ways to feed the world’s insatiable appetite for meat, the field of cultivated meat has exceeded annual exponential growth— more than doubling every year in terms of the number of startup companies and investment dollars. In late 2015, one startup raised a few hundred thousand dollars. In 2020, there are dozens of cultivated meat companies around the world pursuing everything from shrimp and bluefin tuna to steak and kangaroo.

This year, the sector took another significant step forward when cultivated meat first-mover Memphis Meats closed a $161 million Series B funding round from lead investors Softbank, Norwest, and Temasek. This amount is greater than all other publicly disclosed investments in cultivated meat companies combined and brings total investment in the startup to $181 million.

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Jun 6, 2020

Can Vertical Farms Fix the Future of Food?

Posted by in categories: food, government, internet, space, sustainability

Singapore has only 1% of its land available for agriculture, so it imports 90% of its food requirements. The government is looking to curb this dependence on outside food sources under a programme titled ‘30 by 30,’ which aims to allow Singapore to grow 30% of its produce by the year 2030. Local vertical farms like Sustenir are at the forefront of bringing about this change. VICE visits the sustainable start-up to understand the future of food.

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Continue reading “Can Vertical Farms Fix the Future of Food?” »

Jun 6, 2020

World’s First Biosolar Leaf Purifies Air and Produces Plant-Based Food

Posted by in categories: food, sustainability

Imperial College London has partnered with British startup Arborea to install the world’s first “Biosolar Leaf” technology on its roof. It is first of the kind system to use the microscopic plant to purify the air while producing plant-based food.

Julian Melchiorri CEO of Arborea who pioneered “Biosolar Leaf” technology said – “There has to be a way to feed all the world with healthy and sustainable food by making it the primary choice, not the alternative!”

The system works by growing microscopic plants like blue-green algae, phytoplankton on a solar grid-like layout. In fact, just one acre of “Biosolar Leaf” can remove carbon dioxide and produce breathable oxygen, then, one hundred acres of trees.

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