A chemical physicist has invented a process that can turn carbon dioxide into yeast, which could be used to make food on Mars using astronaut breath.
Stafford Sheehan, who runs a company called Air Company, is one of the finalists in the NASA-sponsored Deep Space Food Challenge, which aims to find innovative solutions for feeding long-duration space missions.
Sheehan’s process involves using electricity to split water into hydrogen and oxygen, then combining the hydrogen with carbon dioxide captured from the air or from human exhalations. The resulting mixture is fed to a genetically modified yeast strain, which produces edible biomass rich in protein and vitamins.
Sheehan said his process could produce a variety of foods, such as bread, pasta, cheese, yogurt, and even meat alternatives. He said the process is scalable, efficient, and environmentally friendly, as it reduces greenhouse gas emissions and water consumption.
He also said his process could have applications on Earth, such as providing food security in remote areas or disaster zones, or creating novel culinary experiences.
‘We’re not just making food out of thin air,’ Sheehan said. ‘We’re making food out of what’s already there.’
