Team:SF Bay Area DIYbio/Future Plans

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<p style="color:#E7E7E7"> <a href="https://2014.igem.org/wiki/index.php?title=Team:SF_Bay_Area_DIYbio/ELSEI&action=edit"style="color:#FFFFFF"> Click here  to edit this page!</a> </p>
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<p style="color:#E7E7E7"> <a href="https://2014.igem.org/wiki/index.php?title=Team:SF_Bay_Area_DIYbio/Future_Plans&action=edit"style="color:#FFFFFF"> Click here  to edit this page!</a> </p>
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<br><p><b><font size="5">Future Plans</font></b><br><br>
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The Real Vegan Cheese team has successfully crowd source fundraised $37K and is committed to continuing the project.  For the iGEM competition we have successfully cloned into E. coli for both human and bovine casein proteins, sequenced to confirm cloning, and cloned into yeast.<br><br>
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Future experiments include:<br><br>
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<ul>
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<li>Expression and purification of all proteins
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<li>Cheese formulation
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<li>Cheese production
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<li>Cloning into E. coli once we have the sequence for Narwhal genes, and work towards Narwhal cheese.
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</ul><br>
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<h2>Ethical, Legal, Societal, <i>and Environmental</i> Issues</h2>
 
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We have many questions to answer including:<br><br>
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<ul>
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<li>How much cheese protein will we be able to make per liter?
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<li>How much will it cost?
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<li>Can we estimate the final production cost of the vegan cheese?
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<li>How does it compare to existing vegan cheese and normal cheese products?
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<li>Find cost of bulk milk for cheesemaking. What do current cheesemakers pay?
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<li>Find cost of running bioreactors
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<li>Figure out retail vs. production cost cheese markups
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<li>Check if alibaba bulk ingredient prices are realistic
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<li>Find cost of cheesemaking
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</ul>
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<br>
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As part of the future planning we incorporated as a California State Nonprofit Public Benefit Corporation under the official name Real Vegan Cheese on August 4th, 2014 with a purpose to promote, encourage, facilitate and engage in free and open scientific research and education. We have elected a board of directors to guide future projects.
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Latest revision as of 01:47, 18 October 2014



Click here to edit this page!


Future Plans

The Real Vegan Cheese team has successfully crowd source fundraised $37K and is committed to continuing the project. For the iGEM competition we have successfully cloned into E. coli for both human and bovine casein proteins, sequenced to confirm cloning, and cloned into yeast.

Future experiments include:

  • Expression and purification of all proteins
  • Cheese formulation
  • Cheese production
  • Cloning into E. coli once we have the sequence for Narwhal genes, and work towards Narwhal cheese.

We have many questions to answer including:

  • How much cheese protein will we be able to make per liter?
  • How much will it cost?
  • Can we estimate the final production cost of the vegan cheese?
  • How does it compare to existing vegan cheese and normal cheese products?
  • Find cost of bulk milk for cheesemaking. What do current cheesemakers pay?
  • Find cost of running bioreactors
  • Figure out retail vs. production cost cheese markups
  • Check if alibaba bulk ingredient prices are realistic
  • Find cost of cheesemaking

As part of the future planning we incorporated as a California State Nonprofit Public Benefit Corporation under the official name Real Vegan Cheese on August 4th, 2014 with a purpose to promote, encourage, facilitate and engage in free and open scientific research and education. We have elected a board of directors to guide future projects.

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