Vanilla-flavoured synthetic biology
The use of synthetic biology techniques for the production of vanillin
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Abstract
Sweets, perfumes, creams and many other products contain vanillin, the main molecule responsible for the vanilla aroma. Vanillin is traditionally extracted from plants, but there are alternative, more efficient ways to produce this molecule. One of the objectives of synthetic biology is greater efficiency in the production of molecules which are useful for environmental, nutritional and biomedical applications. This public engagement workshop aims to demonstrate and discuss the use of innovative synthetic biology techniques for the production of vanillin.
Objectives
inform, opinion forming, awareness raising

Author
Patrizia Famà, Lucia Martinelli



Target group
secondary education (students), tertiary education (students), youth, family, adults, teachers, informal educators

Type of material
workshop




Materials: workshop

Manual


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