Building with Living Cells: Alliances between Food & Architecture

Does engineering new building material from living cells with intelligent properties sound like science fiction? Or are we on the verge of a revolutionary approach to producing building material using fungi and bacteria – where the built environment draws inspiration and knowledge from the food industry – and vice versa?

In the future, constructing material from living cells with intelligent properties for the construction industry could be a reality. Such a breakthrough could help to tackle the global climate crisis by providing the building industry and beyond with sustainable, living materials – that will even be able to repair themselves. Achieving such a vision requires new alliances within research and across industries – and points towards a deepening of the relationship between the food industry, where the use of living materials is common, and architecture.

Speakers:
Phil Ayres, Professor of Biohybrid Architecture at the Royal Danish Academy. Ayres leads the EU-funded research project FUNGATERIA, which is investigating engineered living materials (ELMs).
Serafim Bakalis, Professor of Dairy Technology at the Department of Food Science, University of Copenhagen. He is leading AMUSE, exploring the use of digital tools to predict the behavior of powders
Dennis Sandris Nielsen, Professor in Microbiology and Fermentation at the Department of Food Science, University of Copenhagen. He is heading the Novo Nordisk Foundation  Challenge Program “PROFERMENT – Solid-state fermentation for protein transformations and palatability of plant-based foods”.

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