UCC are developing foods of the future using synthetic biology

A YOGURT that slows down ageing. A peanut without allergens. Tastes you’ve never even imagined.

It might sound like the stuff of science fiction, but the future of food is taking shape at University College Cork where a number of cutting-edge projects are being developed using synthetic biology.

Scientists, innovators and entrepreneurs from all around the world are working on a series of prototypes at UCC as part of IndieBio, a first-of-its-kind synthetic biology accelerator programme.