By Erin Valentine
Ice cream, sushi, and mayonnaise all have one thing in common – they all include derivatives of algae. The new Algaculture Symbiosis Suit, designed by Burton Nitta, allows for people to grow food while staying fashionable… kind of. The suit, while cumbersome, may have some merit of where science could take the food industry in the future.
As for that perfect recipe for your decadent cake or delicious brownies, physicist Peter Barham wants to out do your baking skills – with science. A professor at Bristol University, Barham works on understanding the reaction of food and then taking his scientific background and upgrading recipes until the chemical aspects were at their peak. Betty Crocker would be jealous of his balanced equations of sugar and spice.