2022 Projects
Student Track
4.6692016 (Runner Up)
Weiran Tao, Jiaze Geng, Carolyn Chiu, Shiyu Xu, Gabriel Bruce
Sugarware is a spoon designed with a bumpy shape to increase surface contact with taste buds and trigger the sweet-sensing response without any sugar or artificial sweeteners.
Adjacents
Akshita Maheshwari, Kashish Jain, Mohammed Faiz Alam, Nandini Mittal, Pratyush Praveen, Yatin S. Thakur
Prakshaalak, which means "cleanse" in Hindi, is a soap-alternative blend of Fuller's earth, neem leaves, almond oil, and coconut oil that can be used to eliminate bacteria.
Aqua
Samira Cohanim, Alison Chiu, Alexandra Zimm, Meghna Prakash
Aqua proposes a cooperative-approach for establishing regenerative aquaculture systems that supports biodiversity.
Auxano Biocentric Design Studio
Dana Molzhigit, Zain Ansari, Arnav Kele
The team aims to support rice farmers that face the risk of failed crops by bringing rice farming to dense urban settings through vertical growing installations.
Biologue
Neha Swaminathan, Gayathri Prakash, Liv Tsim, Jordan Murray
The team proposes a product called Huskibar which makes use of all parts of the peanut plant, including the nut, lignin in shells, leaves, and stems.
Bio-Schemers Go to Mars
Shay Howell, Dennis Lynch, Theodosia Fehsenfeld, Tomas Jimenez, Mary Fox, Katie Boyce
The team proposes renewable, regenerative candy wrappers made of brown algae.
Coast-to-Coast (Winner)
Muqing Bai, Shahnoor Shafqat, Madison Murray, Dylan Riffle, Bryan Wong
To provide a sustainable alternative to sugary snacks and combat micro-plastic pollution, Coast-to-Coast proposed a new confectionary of gene-edited candy cap mushrooms, CandyCaps, which secretes an enzyme to break down micro-plastics in the human digestive system.
Earthlings (Finalist)
Diveja Kanakaraj, Jaie Karve, Samriddhi Rastogi, Guoda Treciokaite, Giulia Bartole
Earthlies is a sustainable gummy candy that contains indigenous fruits and spirulina that has been fermented to be sweet and creamy.
Electric Plants
Barna Soma Biro, Chloe So, Jingyan Chen, Rui Ma
SuperSeed enables early detection of infected crops by genetically engineering them to glow with bioluminescence when harmful pathogens are present.
Green Utopia
Darcy Rincón, Luna Guevara, Michelle Aljure
The team proposes a circular-model spirulina company called Inspira which will provide nutrients to low income neighborhoods at an affordable cost.
JAMM
Joanna Shann, Antonia Solar, Marlies Jongens, Maggie Song
The team proposes a methane-absorbing trash bag to reduce greenhouse gases produced by food waste.
MycoTech
Roman Lorello, Ivan Domingo, Jake Park Lovering, Indigo Luksch
MycoCulture is a community-run urban mushroom farm which allows people to grow edible mushrooms completely off of food waste.
Nuvu
Aveen Nagpal, Beckett Munson, Isa Murray, Schyuler Johnson, Victoria Haggins, Munther Elsayed
The team's project, Hydrommunity, proposes urban hydroponic farming systems that would bring communities together through shared meals and shared cultivation.
Osmello
Jake Becker, Kevin Keil, Noelani O’Hare, Paris Rosen, Mikel Saralegui
The Caf Cup is a consumer-friendly product that can track caffeine levels in a vessel and help users maintain healthy caffeine levels.
SAIC
Savannah Bell, Emris Brandt, Ben Whyte Glass, Felipe Macia Fernandez, Shaily Sharma, Andrew Patrick Redman
The team proposes education resources and community events to raise awareness of local lead contamination in soil and invasive species.
Seasick Guppies
Nicolette Damianou, Ziyi Wang, Yanxiu Luo, Lea Melendez, Timothy Yue Li, Siyu Chen
Mokashi is incorporating the Japanese method of meat composing into NYC's existing composting infrastructure.
Spice Bond (Finalist)
Shay Albert, Sarah Craven, Sofia Philo
Spice Bond is an organic and responsibly sourced spice blend tile that minimizes packaging waste while creating a culturally connective experience for users.
UTPrimers
Bruna dos Santos, Gustavo Paduano, Isabella Carvalho, Maria Fernanda de Figueiredo, Stéfhane Brachmann, Tiago Cabral
The team proposes a new material that can be used for kombucha packaging and straws made of combined bacterial cellulose and sugarcane bagasse.
Non-student Projects
Agrolab Uniandes
Ana Lucía Martínez, Freddy Zapata, Mateo Villegas, María José Gómez, Josue Ramos, Luis Renteria
The team proposes DIY soil bio-threads made of water, animal manure, earthworm compost, and other organic matter mixed with biomaterials such as agar to give nutrients to plants.
AULA Future
Marco Locatelli, Genefer Baxter
ReArk proposes a new business model for the confection industry that would use "food forests" maintained by community members to grow regional and seasonal food with a local flavor profile.
BrineSpace Studio
Leah Hughes, Pat Dawson, Chad Dennis, Divya Srinivasan
Booch Lab is a biomaterial innovation lab and kombucha brewery where the community can gather, attend workshops, and showcase artwork.
ChiTownBio (Winner)
Madison Burger, Peter Pissios, Andreas Guerrero, Gabriel Tavas, Gabriel Licina, Olivia Barrett
The team developed a snack bar called Sprouted from native fruits, nuts, and berries indigenous to Chicago as part of an initiative to promote urban gardening in abandoned lots.
Crazy Cocos (Finalist)
Anastasiya Yatsuk, Nicholas Arranz, Diva Gohil, Grace Morenko
The team proposes inoculating cacao bean husk waste with a microorganism that can be turned into compost and naturally fertilize crops at risk of disease.
EMMS
Eleanor Davol, Maciej Dzumala, Stella Choi, Mark Araujo
The team proposes using food waste to create chalk and other pigmented art materials that will encourage neighborhoods to participate in outdoor activities together.
f f f f f (x)
Georg Tremmel, Misa Haneda, Tafia Sabila Khairunnisa, Elaine Regina
Koji Food Kit is a speculative food design exploration that uses evolving fermentation of biologically-enhanced Koji.
HiGarden
Phil Fung, Matt Hammond, Stephen Mulvihill, Jean Braun
LivingChar is a carbon-negative soil additive for farmers and gardeners that builds on the beneficial properties of biochar.
Kin
Pola Demianiuk, Will Close
The Compost Playground is a public installation containing a set of translucent containers that use kinetic energy to chop and turn compost material.
Regenesis
Santa Ramaherison, Chahrazad Belheine, Sasha Mather
Modeled on ancient food preservation technique, A-Seasonal is a clay-based, air-tight, low-energy natural food storage system.
Ripples
Taiba Pattan, Shaikha Sabti, Dalal Al-Ostad, Mohammed Shoeb, Saif Haque
The team proposes a solar-powered AI smart-bin that uses IOT technology to enable image recognition for sorting waste.
Tortilla
Melissa Valencia, Citlalli Hernandez, Daniela Esponda
The team proposes using the prickly pear cactus as a source for a healthy sugar alternative that also supports regenerative agriculture in drylands.
University of Minnesota Biodesign Collaborative (Runner Up)
Michael Winikoff, Cecilia Xi Wang, Rose Lam, Nafisa Ali, Sarem Ayalewe
FairFarms builds upon the rich tradition of the County Fair to convert underutilized fairgrounds into community spaces for farm innovation, training hubs, and greenhouses.