Team:Cambridge/Human Practices

From 2010.igem.org

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The first group considered the impact of bacterial lighting at home. If ‘E.colights’ became available for household use how would they be received? What issues would have to be addressed for this to happen? We also considered the markets for other domestic products that might arise as a result and made a mock advert for ‘Bactobang’, an improved antibacterial agent to prevent the escape of bioluminescent synthetic organisms should their container become damaged. We also thought about the possibility of bioluminescence in art and fashion and presented our ideas to the rest of the team.
The first group considered the impact of bacterial lighting at home. If ‘E.colights’ became available for household use how would they be received? What issues would have to be addressed for this to happen? We also considered the markets for other domestic products that might arise as a result and made a mock advert for ‘Bactobang’, an improved antibacterial agent to prevent the escape of bioluminescent synthetic organisms should their container become damaged. We also thought about the possibility of bioluminescence in art and fashion and presented our ideas to the rest of the team.
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[[Image:Light_polution.jpg|350px|thumb|right|Bioluminescent food of the future?]]
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[[Image:Light_polution.jpg|350px|thumb|right|Bioluminescence genes escaping]]
The second group envisaged ‘Bright Foods’ where the plants and animals that we eat might be engineered to have different colours of bioluminescence that would give an easily interpretable indication of nutritional content. The brightness of the luminescence would fade over time giving an indication of the freshness of the foodstuffs. This could also add an additional dimension to the experience of eating – perhaps restaurants would serve food in the dark so customers could fully appreciate the aesthetics of their luminescent meal. Food standards agencies might even insist that all food conforms to bioluminescent regulations such that foods with high levels of salt or saturated fat glowed particular colours to indicate this to customers. Perceptions might change such that people come to expect their food to glow and view dark food as spoiled and unappetizing. Bioluminescent cocktails could also become a fashionable drink in upmarket bars.
The second group envisaged ‘Bright Foods’ where the plants and animals that we eat might be engineered to have different colours of bioluminescence that would give an easily interpretable indication of nutritional content. The brightness of the luminescence would fade over time giving an indication of the freshness of the foodstuffs. This could also add an additional dimension to the experience of eating – perhaps restaurants would serve food in the dark so customers could fully appreciate the aesthetics of their luminescent meal. Food standards agencies might even insist that all food conforms to bioluminescent regulations such that foods with high levels of salt or saturated fat glowed particular colours to indicate this to customers. Perceptions might change such that people come to expect their food to glow and view dark food as spoiled and unappetizing. Bioluminescent cocktails could also become a fashionable drink in upmarket bars.

Revision as of 20:56, 27 October 2010