CORE OF MY PROJECT
PastaMarine is a high protein food that everyone can cultivate at home with the help of water and sunlight, and of course the solution of PastaMarine.
According to literature, in the next twenty to fifty years the food system is going to change remarkably.
Rising food prices, the growing population and environmental concerns are just a few issues that make mankind worry about how it will feed itself in the future. In the UK, for instance, meat prices are anticipated to have a huge impact on our diets. Some in the food industry estimate they could double in the next five to seven years, making meat a luxury item.
PastaMarine looks at this future proposing a new concept for sustainable food, rich in nutritional properties and available all over the world.
PastaMarine is a food that you can actually cultivate at home. All you need is sunlight, water and the basic ingredients of PastaMarine, made from silk protein powder and Spirulina bacteria.
PastaMarine provides you with a medium on which you can cultivate your own super food in your kitchen.
This medium is similar to a baking tin. Inside, Spirulina bacteria are growing with water; on top, you cultivate the basic element of PastaMarine inside of shell shaped moulds. First, you pour in the solution of silk protein and water, then you will be able to see them grow into shells and solidify. At this point bacteria will begin to grow on top. At the end of this process your PastaMarine will be ready to be cooked and eaten.
Key Ideas of the product:
With this product you cultivate your food, at home, using minimum resources to create greater nutritional properties.
PastaMarine cites nature, copying the biological process of something alive, something growing, by understanding the lives of bacteria and protein on the Nano scale.
The silk proteins interact with each other thanks to water, and so can spontaneously create a surface. Making food from bacteria, the bacteria grow on top of these proteins.
“You seem to have a natural talent with the design process, seamlessly using a combination of thinking and making to drive your research and design. As a result of an in-depth 'active' research enquiry (a mixture of literature research, hands-on experiments and prototyping) and incremental approach you developed a thorough investigation into the potential of biotechnologies and their ability to create a new, natural food production process.”
FinalFeedback from my Coach Mike Thompson