April 14, 2024



Eating air. It’s the stuff of a child’s imagination or fodder for science fiction, but Lisa Dyson, founder and CEO of Air Protein, has turned that blue-sky concept into reality.

Dyson, who got her PhD from MIT in 2004, is taking protein out of the air and putting it into food. It’s a process first developed by NASA during the 1970s as a way to feed astronauts who had limited space to store food on missions.

In a process similar to fermentation in yogurt or cheese, Air Protein feeds carbon…



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