Projects
casein protein production
We take the genes for cheese proteins (caseins) and use synthetic biology to add them to yeast and other microflora, which then produce the casein proteins. We then brew up a large batch of these engineered microflora in a bioreactor, and purify the casein proteins.
making animal-free cheese from recombinant casein
After producing the casein proteins, now it is time to make cheese! First we need to combine the purified caseins into micelles - the tiny protein spheres that make milk white. We are also researching plant-based fats and sugars to replace the butterfat and lactose in traditional cheese. From there, we should be able to make any type of cheese we want using traditional cheesemaking techniques -- with some tweaks.
Cheese ripening and flavor
In the aging process, diverse bacterial strains break down sugars, proteins and fat in fresh cheese into a complex molecular profile. This helps intensify the flavor and develop unique textures. We’re researching the molecular mechanisms behind this process and the strains needed to better understand how to create your favorite aged cheeses.
community engagement
We’ve helped pave the way for international community-based research efforts, hosting and presenting at events around the globe. We also want to engage the public to discuss new food technologies in a transparent and open way. We aim to build trust in these new methods of food production, which show promise for ethical and environmental reasons.
advancing open science
Most new food science is developed under patents and brought to market using a traditional intellectual property and investment business model. RVC is investigating and developing ways to use an Open Science business model. We don’t want to see promising technology locked up with a single company - we want it to be accessible to the wide spectrum of innovators, entrepreneurs, and cheese producers to have the largest impact.
narwhal genomics and casein
We can make cheese from any genome sequenced mammal - how about… Narwhal whale cheese! Part whimsy, part hard-core science, this sub-project is studying topics from the evolution of the casein gene cluster and tooth development genes, to unicorn mytho-phylogenetics. This project is a great introduction to evolution, genome science, and bioinformatics. Click for more about this project