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Scientists Are Using Darwinian Evolution & AI to Create Next-Gen Sustainable Proteins
A research team at the UK’s University of Sheffield is pairing a Darwinian evolution approach with artificial intelligence to speed up the development of precision-fermented and next-gen plant proteins. Fermentation, evolution, and artificial intelligence (AI) can supercharge the next generation of planet-friendly proteins, according to scientists at the University of Sheffield. The researchers are taking inspiration from the ‘survival of the fittest’ idea emanating from Charles Darwin’s theory of evolution, applying it to modern technologies to develop low-carbon, highly resilient foods. “Nature is a much better engineer than me,” admits Prof Tuck Seng Wong, chair of biomanufacturing at the university and deputy co-director of the UK’s National Alternative Protein Innovation Centre (NAPIC). Expanding on his team’s efforts to employ a Darwinian evolution approach to future food production, he says: “The best, most simple, and most elegant solution already exists in nature for the most complex challenges we face in society. “Our job is not to invent something completely new, but to harness these natural solutions and turn them into something scalable, economically viable, and relevant.” From Darwinian evolution to a protein revolution Wong believes the secret to solving complex industrial challenges is to learn from millions of years of natural...