NASA-backed scientists turn plastic waste into edible cookies
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Researchers at Southern Illinois University Carbondale have engineered yeast to convert plastic and agricultural waste into edible proteins, vitamins, and flavorings. The work, presented at the American Chemical Society fall meeting in Chicago, stems from a NASA-led project on food production for deep space missions. The approach could address plastic pollution and food insecurity, with potential applications from disaster zones to space exploration.
Key Facts
- The research was presented at the fall meeting of the American Chemical Society in Chicago during the 'Undergraduate and Graduate Research in Biochemistry and Chemical Biology' symposium at McCormick Place.
- The project originated from a NASA-led initiative focused on producing food in the resource-limited conditions of deep space exploration.
- The team programmed several types of yeast, including baker's yeast, to convert molecules derived from plastic and agricultural waste into proteins, vitamins, and flavoring compounds.
- A major target is polyethylene terephthalate (PET), the plastic used in soda and water bottles, which contains carbon-rich molecules that can be broken down and rebuilt into food components.
- Associate Professor Lahiru Jayakody and graduate student Sandhya Jayasekara led the research at Southern Illinois University Carbondale.
The Technology
The SIU Carbondale team turned to microbes instead of chemical reactions and laboratory solvents to break down plastic waste. Yeast can be genetically programmed to produce valuable molecules, a technique already used to manufacture insulin that was once obtained from animal pancreases. Jayakody and Jayasekara applied this approach to waste, engineering several yeast strains to convert plastic- and agriculture-derived molecules into food ingredients. Before the yeast can use those materials, the waste must be broken into smaller, more manageable pieces.
Motivation and Applications
The research grew out of a NASA-led project on producing food in deep space, where astronauts cannot depend on regular shipments from Earth. Jayakody explained the rationale: 'We were trying to develop technologies for plastic upcycling to make more valuable products. We thought, why not focus on making food? Because plastic is carbon and food is carbon.' Potential applications range from disaster zones on Earth to human missions deep into space, where conventional food supplies are limited. Jayakody added, 'Microbes are very clever. So, we are using their traits to solve the problems we created.'
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