If you like the food presented in a traditional way, enjoy it while you can. Everything could change sooner than we imagine. In this section we've already spoken on other occasions of how they could be the food of the future; but today we will focus on scientific projects under way and could be a daily reality in the medium term. Five such innovative ideas as surprising..
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| The way we get food and consume could be very different in a few years. |
Can humans feed photosynthesis? After analyzing the symbiotic relationship between corals and algae, marine biologist Chuck Fisher is convinced that it is possible. His proposal is to emulate that process by integrating seaweed in the skin of humans, so they can get nutrients from sunlight. Although it is clear that developing this idea requires a thorough investigation, the author relies on it as a viable alternative to combat world hunger.
Let us focus on projects that are somewhat closer to reaching our lives. For example, eating vapor inhalation. In 2012, a Harvard professor named David Edwards presented a device called Le Whif, which literally allowed "breathe" steam-flavored chocolate. A Canadian chef, Norman Aitken, was inspired by him to create Le Whaf, a glass that emits ultrasonic stirring liquids until they become relatively dense clouds that can be sucked through a straw.
It does not seem possible that we will fed on fumes ... but could do by sticking trans dermal patches on our skin. With a similar patches used to administer drugs operation, these strips contain nutrients that go straight into our body. The US military is working on this product thinking soldiers stationed in remote areas, but does not rule allowing use in professional activities that require physical effort, such as mining.
Looking to the future we must leave open the possibility that human beings are capable of inhabiting other planets. It's something I have very present in the European Space Agency, which is why both have driven MELiSSA. Its aim is "recovering edible biomass from waste, carbon dioxide and minerals, with light as an energy source to promote biological photosynthesis." In other words: getting spoiled food and the remains again be edible to get their nutrients.
And finally, an extracted view of the world of fiction. Remember gum brunch Willy Wonka, the eccentric entrepreneur star of "Charlie and the Chocolate Factory"? A chewing gum flavor was on starter, main course and dessert. They intend to do just that at the Institute of Food Research UK: using nano technology can lock scents in small structures, which would release the flavors in contact with saliva, with the first chewed or a more intense chewing.And all in one gum!
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