Booth Id:
CELL005
Category:
Cellular and Molecular Biology
Year:
2021
Finalist Names:
Mbizvo, Taidaishe (School: Queen Elizabeth Girls' High School)
Abstract:
TAIDAISHE MBIZVO
Queen Elizabeth High School Harare
Yeast to Milk Technology
Abstract
Purpose: Milk contains proteins needed by all humans. In Africa 22.6 million people are starving and suffering from chronic malnutrition diseases. The current cow technology for producing milk proteins takes long. This can be solved by producing milk proteins from yeast that is genetically modified so that it contains the cow’s DNA responsible for making milk.
Procedure: Genetic modification process inserts cow DNA into yeast so that it uses it’s genes to produce milk proteins as if it were in a cow. The GM yeast is fed sugars and nutrients so that it produces milk proteins. Yeast is combined with sugar and grown in fermentation vessels. The yeast then converts sugar into casein and whey because it’s in an environment that artificially stimulates
GM yeast to behave like a cow. The yeast will have the blueprint on how to create milk proteins and the proteins are then used to create other dairy products. After fermentation the proteins go through a purification process.
Results: Producing milk protein through yeast and sugar fermentation uses 98% less water, 91% less land, has 65% lower global warming potential and emits 84% less greenhouse gas than producing through cows. It will also revolutionize the food industry.
Conclusion: This new technology will solve the problem of Hunger in Africa since it does not take long to produce milk proteins. Milk will be sold at a very effective price which everyone can afford.