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AFFORDABLE SAFFRON
FOR TOMORROW
The Strategy:
Multidisciplinary science
The University of Minnesota team has pulled together students studying everything between English and Biochemistry to tackle the social and scientific issues faced with a project of this scale.
By moving the enzymes responsible for the chemicals giving saffron its taste, smell and color into yeast, we can make saffron substitutes without sacrificing agriculural and economic resources.
The Idea:
Build biological machines into yeast
The Problem:
Make saffron an affordable spice
Saffron is the world's most expensive spice, costing upwards of $5,000 per kilogram. This economic hurdle has prevented the distinct flavor it has from reaching households across the world.
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