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      Pivot Bio is using microbial nitrogen to make agriculture more sustainable

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      The Haber-Bosch process, which converts atmospheric nitrogen to make ammonia fertilizer, revolutionized agriculture and helped feed the world’s growing population, but it also created huge environmental problems. It is one of the most energy-intensive chemical processes in the world, responsible for 1-2 percent of global energy consumption. It also releases nitrous oxide, a potent greenhouse gas that harms the ozone layer. Excess nitrogen also routinely runs off farms into waterways, harming marine life and polluting groundwater.In place of synthetic fertilizer, Pivot Bio has engineered nitrogen-producing microbes to make farming more sustainable. The company, which was co-founded by Professor Chris Voigt, Karsten Temme, and Alvin Tamsir, has engineered its microbes to grow on plant roots, where they feed on the root’s sugars and precisely deliver nitrogen in return.Pivot’s microbial colonies grow with the plant and produce more nitrogen at exactly the time the plant needs it, minimizing nitrogen runoff.“The way we have delivered nutrients to support plant growth historically is fertilizer, but that’s an inefficient way to get all the nutrients you need,” says Temme, Pivot’s chief innovation officer. “We have the ability now to help farmers be more efficient and productive with microbes.”Farmers can replace up to 40 pounds per acre of traditional nitrogen with Pivot’s product, which amounts to about a quarter of the total nitrogen needed for a crop like corn.Pivot’s products are already being used to grow corn, wheat, barley, oats, and other grains across millions of acres of American farmland, eliminating hundreds of thousands of tons of CO2 equivalent in the process. The company’s impact is even more striking given its unlikely origins, which trace back to one of the most challenging times of Voigt’s career.A Pivot from despairThe beginning of every faculty member’s career can be a sink-or-swim moment, and by Voigt’s own account, he was drowning. As a freshly minted assistant professor at the University of California at San Francisco, Voigt was struggling to stand up his lab, attract funding, and get experiments started.Around 2008, Voigt joined a research group out of the University of California at Berkeley that was writing a grant proposal focused on photovoltaic materials. His initial role was minor, but a senior researcher pulled out of the group a week before the proposal had to be submitted, so Voigt stepped up.“I said ‘I’ll finish this section in a week,’” Voigt recalls. “It was my big chance.”For the proposal, Voigt detailed an ambitious plan to rearrange the genetics of biologic photosynthetic systems to make them more efficient. He barely submitted it in time.A few months went by, then the proposal reviews finally came back. Voigt hurried to the meeting with some of the most senior researchers at UC Berkeley to discuss the responses.“My part of the proposal got completely slammed,” Voigt says. “There were something like 15 reviews on it — they were longer than the actual grant — and it’s just one after another tearing into my proposal. All the most famous people are in this meeting, future energy secretaries, future leaders of the university, and it was totally embarrassing. After that meeting, I was considering leaving academia.”A few discouraging months later, Voigt got a call from Paul Ludden, the dean of the School of Science at UC Berkeley. He wanted to talk.“As I walk into Paul’s office, he’s reading my proposal,” Voigt recalls. “He sits me down and says, ‘Everybody’s telling me how terrible this is.’ I’m thinking, ‘Oh my God.’ But then he says, ‘I think there’s something here. Your idea is good, you just picked the wrong system.’”Ludden went on to explain to Voigt that he should apply his gene-swapping idea to nitrogen fixation. He even offered to send Voigt a postdoc from his lab, Dehua Zhao, to help. Voigt paired Zhao with Temme, and sure enough, the resulting 2011 paper of their work was well-received by the nitrogen fixation community.“Nitrogen fixation has been a holy grail for scientists, agronomists, and farmers for almost a century, ever since somebody discovered the first microbe that can fix nitrogen for legumes like soybeans,” Temme says. “Everybody always said that someday we’ll be able to do this for the cereal crops. The excitement with Pivot was this is the first time that technology became accessible.”Voigt had moved to MIT in 2010. When the paper came out, he founded Pivot Bio with Temme and another Berkeley researcher, Alvin Tamsir. Since then, Voigt, who is the Daniel I.C. Wang Professor at MIT and the head of the Department of Biological Engineering, has continued collaborating with Pivot on things like increasing nitrogen production, making strains more stable, and making them inducible to different signals from the plant. Pivot has licensed technology from MIT, and the research has also received support from MIT’s Abdul Latif Jameel Water and Food Systems Lab (J-WAFS).Pivot’s first goals were to gain regulatory approval and prove themselves in the marketplace. To gain approval in the U.S., Pivot’s team focused on using DNA from within the same organism rather than bringing in totally new DNA, which simplified the approval process. It also partnered with independent corn seed dealers to get its product to farms. Early deployments occurred in 2019.Farmers apply Pivot’s product at planting, either as a liquid that gets sprayed on the soil or as a dry powder that is rehydrated and applied to the seeds as a coating. The microbes live on the surface of the growing root system, eating plant sugars and releasing nitrogen throughout the plant’s life cycle.“Today, our microbes colonize just a fraction of the total sugars provided by the plant,” Temme explains. “They’re also sharing ammonia with the plant, and all of those things are just a portion of what’s possible technically. Our team is always trying to figure out how to make those microbes more efficient at getting the energy they need to grow or at fixing nitrogen and sharing it with the crop.”In 2023, Pivot started the N-Ovator program to connect companies with growers who practice sustainable farming using Pivot’s microbial nitrogen. Through the program, companies buy nitrogen credits and farmers can get paid by verifying their practices. The program was named one of the Inventions of the Year by Time Magazine last year and has paid out millions of dollars to farmers to date.Microbial nitrogen and beyondPivot is currently selling to farmers across the U.S. and working with smallholder farmers in Kenya. It’s also hoping to gain approval for its microbial solution in Brazil and Canada, which it hopes will be its next markets.”How do we get the economics to make sense for everybody — the farmers, our partners, and the company?” Temme says of Pivot’s mission. “Because this truly can be a deflationary technology that upends the very expensive traditional way of making fertilizer.”Pivot’s team is also extending the product to cotton, and Temme says microbes can be a nitrogen source for any type of plant on the planet. Further down the line, the company believes it can help farmers with other nutrients essential to help their crops grow.“Now that we’ve established our technology, how can Pivot help farmers overcome all the other limitations they face with crop nutrients to maximize yields?” Temme asks. “That really starts to change the way a farmer thinks about managing the entire acre from a price, productivity, and sustainability perspective.” More

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      in Environment

      Streamlining data collection for improved salmon population management

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      Sara Beery came to MIT as an assistant professor in MIT’s Department of Electrical Engineering and Computer Science (EECS) eager to focus on ecological challenges. She has fashioned her research career around the opportunity to apply her expertise in computer vision, machine learning, and data science to tackle real-world issues in conservation and sustainability. Beery was drawn to the Institute’s commitment to “computing for the planet,” and set out to bring her methods to global-scale environmental and biodiversity monitoring.In the Pacific Northwest, salmon have a disproportionate impact on the health of their ecosystems, and their complex reproductive needs have attracted Beery’s attention. Each year, millions of salmon embark on a migration to spawn. Their journey begins in freshwater stream beds where the eggs hatch. Young salmon fry (newly hatched salmon) make their way to the ocean, where they spend several years maturing to adulthood. As adults, the salmon return to the streams where they were born in order to spawn, ensuring the continuation of their species by depositing their eggs in the gravel of the stream beds. Both male and female salmon die shortly after supplying the river habitat with the next generation of salmon. Throughout their migration, salmon support a wide range of organisms in the ecosystems they pass through. For example, salmon bring nutrients like carbon and nitrogen from the ocean upriver, enhancing their availability to those ecosystems. In addition, salmon are key to many predator-prey relationships: They serve as a food source for various predators, such as bears, wolves, and birds, while helping to control other populations, like insects, through predation. After they die from spawning, the decomposing salmon carcasses also replenish valuable nutrients to the surrounding ecosystem. The migration of salmon not only sustains their own species but plays a critical role in the overall health of the rivers and oceans they inhabit. At the same time, salmon populations play an important role both economically and culturally in the region. Commercial and recreational salmon fisheries contribute significantly to the local economy. And for many Indigenous peoples in the Pacific northwest, salmon hold notable cultural value, as they have been central to their diets, traditions, and ceremonies. Monitoring salmon migrationIncreased human activity, including overfishing and hydropower development, together with habitat loss and climate change, have had a significant impact on salmon populations in the region. As a result, effective monitoring and management of salmon fisheries is important to ensure balance among competing ecological, cultural, and human interests. Accurately counting salmon during their seasonal migration to their natal river to spawn is essential in order to track threatened populations, assess the success of recovery strategies, guide fishing season regulations, and support the management of both commercial and recreational fisheries. Precise population data help decision-makers employ the best strategies to safeguard the health of the ecosystem while accommodating human needs. Monitoring salmon migration is a labor-intensive and inefficient undertaking.Beery is currently leading a research project that aims to streamline salmon monitoring using cutting-edge computer vision methods. This project fits within Beery’s broader research interest, which focuses on the interdisciplinary space between artificial intelligence, the natural world, and sustainability. Its relevance to fisheries management made it a good fit for funding from MIT’s Abdul Latif Jameel Water and Food Systems Lab (J-WAFS). Beery’s 2023 J-WAFS seed grant was the first research funding she was awarded since joining the MIT faculty.  Historically, monitoring efforts relied on humans to manually count salmon from riverbanks using eyesight. In the past few decades, underwater sonar systems have been implemented to aid in counting the salmon. These sonar systems are essentially underwater video cameras, but they differ in that they use acoustics instead of light sensors to capture the presence of a fish. Use of this method requires people to set up a tent alongside the river to count salmon based on the output of a sonar camera that is hooked up to a laptop. While this system is an improvement to the original method of monitoring salmon by eyesight, it still relies significantly on human effort and is an arduous and time-consuming process. Automating salmon monitoring is necessary for better management of salmon fisheries. “We need these technological tools,” says Beery. “We can’t keep up with the demand of monitoring and understanding and studying these really complex ecosystems that we work in without some form of automation.”In order to automate counting of migrating salmon populations in the Pacific Northwest, the project team, including Justin Kay, a PhD student in EECS, has been collecting data in the form of videos from sonar cameras at different rivers. The team annotates a subset of the data to train the computer vision system to autonomously detect and count the fish as they migrate. Kay describes the process of how the model counts each migrating fish: “The computer vision algorithm is designed to locate a fish in the frame, draw a box around it, and then track it over time. If a fish is detected on one side of the screen and leaves on the other side of the screen, then we count it as moving upstream.” On rivers where the team has created training data for the system, it has produced strong results, with only 3 to 5 percent counting error. This is well below the target that the team and partnering stakeholders set of no more than a 10 percent counting error. Testing and deployment: Balancing human effort and use of automationThe researchers’ technology is being deployed to monitor the migration of salmon on the newly restored Klamath River. Four dams on the river were recently demolished, making it the largest dam removal project in U.S. history. The dams came down after a more than 20-year-long campaign to remove them, which was led by Klamath tribes, in collaboration with scientists, environmental organizations, and commercial fishermen. After the removal of the dams, 240 miles of the river now flow freely and nearly 800 square miles of habitat are accessible to salmon. Beery notes the almost immediate regeneration of salmon populations in the Klamath River: “I think it was within eight days of the dam coming down, they started seeing salmon actually migrate upriver beyond the dam.” In a collaboration with California Trout, the team is currently processing new data to adapt and create a customized model that can then be deployed to help count the newly migrating salmon.One challenge with the system revolves around training the model to accurately count the fish in unfamiliar environments with variations such as riverbed features, water clarity, and lighting conditions. These factors can significantly alter how the fish appear on the output of a sonar camera and confuse the computer model. When deployed in new rivers where no data have been collected before, like the Klamath, the performance of the system degrades and the margin of error increases substantially to 15-20 percent. The researchers constructed an automatic adaptation algorithm within the system to overcome this challenge and create a scalable system that can be deployed to any site without human intervention. This self-initializing technology works to automatically calibrate to the new conditions and environment to accurately count the migrating fish. In testing, the automatic adaptation algorithm was able to reduce the counting error down to the 10 to 15 percent range. The improvement in counting error with the self-initializing function means that the technology is closer to being deployable to new locations without much additional human effort. Enabling real-time management with the “Fishbox”Another challenge faced by the research team was the development of an efficient data infrastructure. In order to run the computer vision system, the video produced by sonar cameras must be delivered via the cloud or by manually mailing hard drives from a river site to the lab. These methods have notable drawbacks: a cloud-based approach is limited due to lack of internet connectivity in remote river site locations, and shipping the data introduces problems of delay. Instead of relying on these methods, the team has implemented a power-efficient computer, coined the “Fishbox,” that can be used in the field to perform the processing. The Fishbox consists of a small, lightweight computer with optimized software that fishery managers can plug into their existing laptops and sonar cameras. The system is then capable of running salmon counting models directly at the sonar sites without the need for internet connectivity. This allows managers to make hour-by-hour decisions, supporting more responsive, real-time management of salmon populations.Community developmentThe team is also working to bring a community together around monitoring for salmon fisheries management in the Pacific Northwest. “It’s just pretty exciting to have stakeholders who are enthusiastic about getting access to [our technology] as we get it to work and having a tighter integration and collaboration with them,” says Beery. “I think particularly when you’re working on food and water systems, you need direct collaboration to help facilitate impact, because you’re ensuring that what you develop is actually serving the needs of the people and organizations that you are helping to support.”This past June, Beery’s lab organized a workshop in Seattle that convened nongovernmental organizations, tribes, and state and federal departments of fish and wildlife to discuss the use of automated sonar systems to monitor and manage salmon populations. Kay notes that the workshop was an “awesome opportunity to have everybody sharing different ways that they’re using sonar and thinking about how the automated methods that we’re building could fit into that workflow.” The discussion continues now via a shared Slack channel created by the team, with over 50 participants. Convening this group is a significant achievement, as many of these organizations would not otherwise have had an opportunity to come together and collaborate. Looking forwardAs the team continues to tune the computer vision system, refine their technology, and engage with diverse stakeholders — from Indigenous communities to fishery managers — the project is poised to make significant improvements to the efficiency and accuracy of salmon monitoring and management in the region. And as Beery advances the work of her MIT group, the J-WAFS seed grant is helping to keep challenges such as fisheries management in her sights.  “The fact that the J-WAFS seed grant existed here at MIT enabled us to continue to work on this project when we moved here,” comments Beery, adding “it also expanded the scope of the project and allowed us to maintain active collaboration on what I think is a really important and impactful project.” As J-WAFS marks its 10th anniversary this year, the program aims to continue supporting and encouraging MIT faculty to pursue innovative projects that aim to advance knowledge and create practical solutions with real-world impacts on global water and food system challenges.  More

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      in Security

      Coffee fix: MIT students decode the science behind the perfect cup

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      Elaine Jutamulia ’24 took a sip of coffee with a few drops of anise extract. It was her second try.“What do you think?” asked Omar Orozco, standing at a lab table in MIT’s Breakerspace, surrounded by filters, brewing pots, and other coffee paraphernalia.“I think when I first tried it, it was still pretty bitter,” Jutamulia said thoughtfully. “But I think now that it’s steeped for a little bit — it took out some of the bitterness.”Jutamulia and current MIT senior Orozco were part of class 3.000 (Coffee Matters: Using the Breakerspace to Make the Perfect Cup), a new MIT course that debuted in spring 2024. The class combines lectures on chemistry and the science of coffee with hands-on experimentation and group projects. Their project explored how additives such as anise, salt, and chili oil influence coffee extraction — the process of dissolving flavor compounds from ground coffee into water — to improve taste and correct common brewing errors.Alongside tasting, they used an infrared spectrometer to identify the chemical compounds in their coffee samples that contribute to flavor. Does anise make bitter coffee smoother? Could chili oil balance the taste?“Generally speaking, if we could make a recommendation, that’s what we’re trying to find,” Orozco said.A three-unit “discovery class” designed to help first-year students explore majors, 3.000 was widely popular, enrolling more than 50 students. Its success was driven by the beverage at its core and the class’s hands-on approach, which pushes students to ask and answer questions they might not have otherwise.For aeronautics and astronautics majors Gabi McDonald and McKenzie Dinesen, coffee was the draw, but the class encouraged them to experiment and think in new ways. “It’s easy to drop people like us in, who love coffee, and, ‘Oh my gosh, there’s this class where we can go make coffee half the time and try all different kinds of things?’” McDonald says.Percolating knowledgeThe class pairs weekly lectures on topics such as coffee chemistry, the anatomy and composition of a coffee bean, the effects of roasting, and the brewing process with tasting sessions — students sample coffee brewed from different beans, roasts, and grinds. In the MIT Breakerspace, a new space on campus conceived and managed by the Department of Materials Science and Engineering (DMSE), students use equipment such as a digital optical microscope to examine ground coffee particles and a scanning electron microscope, which shoots beams of electrons at samples to reveal cross-sections of beans in stunning detail.Once students learn to operate instruments for guided tasks, they form groups and design their own projects.“The driver for those projects is some question they have about coffee raised by one of the lectures or the tasting sessions, or just something they’ve always wanted to know,” says DMSE Professor Jeffrey Grossman, who designed and teaches the class. “Then they’ll use one or more of these pieces of equipment to shed some light on it.”Grossman traces the origins of the class to his initial vision for the Breakerspace, a laboratory for materials analysis and lounge for MIT undergraduates. Opened in November 2023, the space gives students hands-on experience with materials science and engineering, an interdisciplinary field combining chemistry, physics, and engineering to probe the composition and structure of materials.“The world is made of stuff, and these are the tools to understand that stuff and bring it to life,” says Grossman. So he envisioned a class that would give students an “exploratory, inspiring nudge.”“Then the question wasn’t the pedagogy, it was, ‘What’s the hook?’ In materials science, there are a lot of directions you could go, but if you have one that inspires people because they know it and maybe like it already, then that’s exciting.”Cup of ambitionThat hook, of course, was coffee, the second-most-consumed beverage after water. It captured students’ imagination and motivated them to push boundaries.Orozco brought a fair amount of coffee knowledge to the class. In 2023, he taught in Mexico through the MISTI Global Teaching Labs program, where he toured several coffee farms and acquired a deeper knowledge of the beverage. He learned, for example, that black coffee, contrary to general American opinion, isn’t naturally bitter; bitterness arises from certain compounds that develop during the roasting process.“If you properly brew it with the right beans, it actually tastes good,” says Orozco, a humanities and engineering major. A year later, in 3.000, he expanded his understanding of making a good brew, particularly through the group project with Jutamulia and other students to fix bad coffee.The group prepared a control sample of “perfectly brewed” coffee — based on taste, coffee-to-water ratio, and other standards covered in class — alongside coffee that was under-extracted and over-extracted. Under-extracted coffee, made with water that isn’t hot enough or brewed for too short a time, tastes sharp or sour. Over-extracted coffee, brewed with too much coffee or for too long, tastes bitter.Those coffee samples got additives and were analyzed using Fourier Transform Infrared (FTIR) spectroscopy, measuring how coffee absorbed infrared light to identify flavor-related compounds. Jutamulia examined FTIR readings taken from a sample with lime juice to see how the citric acid influenced its chemical profile.“Can we find any correlation between what we saw and the existing known measurements of citric acid?” asks Jutamulia, who studied computation and cognition at MIT, graduating last May.Another group dove into coffee storage, questioning why conventional wisdom advises against freezing.“We just wondered why that’s the case,” says electrical engineering and computer science major Noah Wiley, a coffee enthusiast with his own espresso machine.The team compared methods like freezing brewed coffee, frozen coffee grounds, and whole beans ground after freezing, evaluating their impact on flavor and chemical composition.“Then we’re going to see which ones taste good,” says Wiley. The team used a class coffee review sheet to record attributes like acidity, bitterness, sweetness, and overall flavor, pairing the results with FTIR analysis to determine how storage affected taste.Wiley acknowledged that “good” is subjective. “Sometimes there’s a group consensus. I think people like fuller coffee, not watery,” he says.Other student projects compared caffeine levels in different coffee types, analyzed the effect of microwaving coffee on its chemical composition and flavor, and investigated the differences between authentic and counterfeit coffee beans.“We gave the students some papers to look at in case they were interested,” says Justin Lavallee, Breakerspace manager and co-teacher of the class. “But mostly we told them to focus on something they wanted to learn more about.”Drip, drip, dripBeyond answering specific questions about coffee, both students and teachers gained deeper insights into the beverage.“Coffee is a complicated material. There are thousands of molecules in the beans, which change as you roast and extract them,” says Grossman. “The number of ways you can engineer this collection of molecules — it’s profound, ranging from where and how the coffee’s grown to how the cherries are then treated to get the beans to how the beans are roasted and ground to the brewing method you use.”Dinesen learned firsthand, discovering, for example, that darker roasts have less caffeine than lighter roasts, puncturing a common misconception. “You can vary coffee so much — just with the roast of the bean, the size of the ground,” she says. “It’s so easily manipulatable, if that’s a word.”In addition to learning about the science and chemistry behind coffee, Dinesen and McDonald gained new brewing techniques, like using a pour-over cone. The pair even incorporated coffee making and testing into their study routine, brewing coffee while tackling problem sets for another class.“I would put my pour-over cone in my backpack with a Ziploc bag full of grounds, and we would go to the Student Center and pull out the cone, a filter, and the coffee grounds,” McDonald says. “And then we would make pour-overs while doing a P-set. We tested different amounts of water, too. It was fun.”Tony Chen, a materials science and engineering major, reflected on the 3.000’s title — “Using the Breakerspace to Make the Perfect Cup” — and whether making a perfect cup is possible. “I don’t think there’s one perfect cup because each person has their own preferences. I don’t think I’ve gotten to mine yet,” he says.Enthusiasm for coffee’s complexity and the discovery process was exactly what Grossman hoped to inspire in his students. “The best part for me was also just seeing them developing their own sense of curiosity,” he says.He recalled a moment early in the class when students, after being given a demo of the optical microscope, saw the surface texture of a magnified coffee bean, the mottled shades of color, and the honeycomb-like pattern of tiny irregular cells.“They’re like, ‘Wait a second. What if we add hot water to the grounds while it’s under the microscope? Would we see the extraction?’ So, they got hot water and some ground coffee beans, and lo and behold, it looked different. They could see the extraction right there,” Grossman says. “It’s like they have an idea that’s inspired by the learning, and they go and try it. I saw that happen many, many times throughout the semester.” More

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      in Environment

      A new biodegradable material to replace certain microplastics

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      Microplastics are an environmental hazard found nearly everywhere on Earth, released by the breakdown of tires, clothing, and plastic packaging. Another significant source of microplastics is tiny beads that are added to some cleansers, cosmetics, and other beauty products.In an effort to cut off some of these microplastics at their source, MIT researchers have developed a class of biodegradable materials that could replace the plastic beads now used in beauty products. These polymers break down into harmless sugars and amino acids.“One way to mitigate the microplastics problem is to figure out how to clean up existing pollution. But it’s equally important to look ahead and focus on creating materials that won’t generate microplastics in the first place,” says Ana Jaklenec, a principal investigator at MIT’s Koch Institute for Integrative Cancer Research.These particles could also find other applications. In the new study, Jaklenec and her colleagues showed that the particles could be used to encapsulate nutrients such as vitamin A. Fortifying foods with encapsulated vitamin A and other nutrients could help some of the 2 billion people around the world who suffer from nutrient deficiencies.Jaklenec and Robert Langer, an MIT Institute Professor and member of the Koch Institute, are the senior authors of the paper, which appears today in Nature Chemical Engineering. The paper’s lead author is Linzixuan (Rhoda) Zhang, an MIT graduate student in chemical engineering.Biodegradable plasticsIn 2019, Jaklenec, Langer, and others reported a polymer material that they showed could be used to encapsulate vitamin A and other essential nutrients. They also found that people who consumed bread made from flour fortified with encapsulated iron showed increased iron levels.However, since then, the European Union has classified this polymer, known as BMC, as a microplastic and included it in a ban that went into effect in 2023. As a result, the Bill and Melinda Gates Foundation, which funded the original research, asked the MIT team if they could design an alternative that would be more environmentally friendly.The researchers, led by Zhang, turned to a type of polymer that Langer’s lab had previously developed, known as poly(beta-amino esters). These polymers, which have shown promise as vehicles for gene delivery and other medical applications, are biodegradable and break down into sugars and amino acids.By changing the composition of the material’s building blocks, researchers can tune properties such as hydrophobicity (ability to repel water), mechanical strength, and pH sensitivity. After creating five different candidate materials, the MIT team tested them and identified one that appeared to have the optimal composition for microplastic applications, including the ability to dissolve when exposed to acidic environments such as the stomach.The researchers showed that they could use these particles to encapsulate vitamin A, as well as vitamin D, vitamin E, vitamin C, zinc, and iron. Many of these nutrients are susceptible to heat and light degradation, but when encased in the particles, the researchers found that the nutrients could withstand exposure to boiling water for two hours.They also showed that even after being stored for six months at high temperature and high humidity, more than half of the encapsulated vitamins were undamaged.To demonstrate their potential for fortifying food, the researchers incorporated the particles into bouillon cubes, which are commonly consumed in many African countries. They found that when incorporated into bouillon, the nutrients remained intact after being boiled for two hours.“Bouillon is a staple ingredient in sub-Saharan Africa, and offers a significant opportunity to improve the nutritional status of many billions of people in those regions,” Jaklenec says.In this study, the researchers also tested the particles’ safety by exposing them to cultured human intestinal cells and measuring their effects on the cells. At the doses that would be used for food fortification, they found no damage to the cells.Better cleansingTo explore the particles’ ability to replace the microbeads that are often added to cleansers, the researchers mixed the particles with soap foam. This mixture, they found, could remove permanent marker and waterproof eyeliner from skin much more effectively than soap alone.Soap mixed with the new microplastic was also more effective than a cleanser that includes polyethylene microbeads, the researchers found. They also discovered that the new biodegradable particles did a better job of absorbing potentially toxic elements such as heavy metals.“We wanted to use this as a first step to demonstrate how it’s possible to develop a new class of materials, to expand from existing material categories, and then to apply it to different applications,” Zhang says.With a grant from Estée Lauder, the researchers are now working on further testing the microbeads as a cleanser and potentially other applications, and they plan to run a small human trial later this year. They are also gathering safety data that could be used to apply for GRAS (generally regarded as safe) classification from the U.S. Food and Drug Administration and are planning a clinical trial of foods fortified with the particles.The researchers hope their work could help to significantly reduce the amount of microplastic released into the environment from health and beauty products.“This is just one small part of the broader microplastics issue, but as a society we’re beginning to acknowledge the seriousness of the problem. This work offers a step forward in addressing it,” Jaklenec says. “Polymers are incredibly useful and essential in countless applications in our daily lives, but they come with downsides. This is an example of how we can reduce some of those negative aspects.”The research was funded by the Gates Foundation and the U.S. National Science Foundation. More

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      in Security

      An inflatable gastric balloon could help people lose weight

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      Gastric balloons — silicone balloons filled with air or saline and placed in the stomach — can help people lose weight by making them feel too full to overeat. However, this effect eventually can wear off as the stomach becomes used to the sensation of fullness.To overcome that limitation, MIT engineers have designed a new type of gastric balloon that can be inflated and deflated as needed. In an animal study, they showed that inflating the balloon before a meal caused the animals to reduce their food intake by 60 percent.This type of intervention could offer an alternative for people who don’t want to undergo more invasive treatments such as gastric bypass surgery, or people who don’t respond well to weight-loss drugs, the researchers say.“The basic concept is we can have this balloon that is dynamic, so it would be inflated right before a meal and then you wouldn’t feel hungry. Then it would be deflated in between meals,” says Giovanni Traverso, an associate professor of mechanical engineering at MIT, a gastroenterologist at Brigham and Women’s Hospital, and the senior author of the study.Neil Zixun Jia, who received a PhD from MIT in 2023, is the lead author of the paper, which appears today in the journal Device.An inflatable balloonGastric balloons filled with saline are currently approved for use in the United States. These balloons stimulate a sense of fullness in the stomach, and studies have shown that they work well, but the benefits are often temporary.“Gastric balloons do work initially. Historically, what has been seen is that the balloon is associated with weight loss. But then in general, the weight gain resumes the same trajectory,” Traverso says. “What we reasoned was perhaps if we had a system that simulates that fullness in a transient way, meaning right before a meal, that could be a way of inducing weight loss.”To achieve a longer-lasting effect in patients, the researchers set out to design a device that could expand and contract on demand. They created two prototypes: One is a traditional balloon that inflates and deflates, and the other is a mechanical device with four arms that expand outward, pushing out an elastic polymer shell that presses on the stomach wall.In animal tests, the researchers found that the mechanical-arm device could effectively expand to fill the stomach, but they ended up deciding to pursue the balloon option instead.“Our sense was that the balloon probably distributed the force better, and down the line, if you have balloon that is applying the pressure, that is probably a safer approach in the long run,” Traverso says.The researchers’ new balloon is similar to a traditional gastric balloon, but it is inserted into the stomach through an incision in the abdominal wall. The balloon is connected to an external controller that can be attached to the skin and contains a pump that inflates and deflates the balloon when needed. Inserting this device would be similar to the procedure used to place a feeding tube into a patient’s stomach, which is commonly done for people who are unable to eat or drink.“If people, for example, are unable to swallow, they receive food through a tube like this. We know that we can keep tubes in for years, so there is already precedent for other systems that can stay in the body for a very long time. That gives us some confidence in the longer-term compatibility of this system,” Traverso says.Reduced food intakeIn tests in animals, the researchers found that inflating the balloon before meals led to a 60 percent reduction in the amount of food consumed. These studies were done over the course of a month, but the researchers now plan to do longer-term studies to see if this reduction leads to weight loss.“The deployment for traditional gastric balloons is usually six months, if not more, and only then you will see good amount of weight loss. We will have to evaluate our device in a similar or longer time span to prove it really works better,” Jia says.If developed for use in humans, the new gastric balloon could offer an alternative to existing obesity treatments. Other treatments for obesity include gastric bypass surgery, “stomach stapling” (a surgical procedure in which the stomach capacity is reduced), and drugs including GLP-1 receptor agonists such as semaglutide.The gastric balloon could be an option for patients who are not good candidates for surgery or don’t respond well to weight-loss drugs, Traverso says.“For certain patients who are higher-risk, who cannot undergo surgery, or did not tolerate the medication or had some other contraindication, there are limited options,” he says. “Traditional gastric balloons are still being used, but they come with a caveat that eventually the weight loss can plateau, so this is a way of trying to address that fundamental limitation.”The research was funded by MIT’s Department of Mechanical Engineering, the Karl van Tassel Career Development Professorship, the Whitaker Health Sciences Fund Fellowship, the T.S. Lin Fellowship, the MIT Undergraduate Research Opportunities Program, and the Boston University Yawkey Funded Internship Program.  More

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      Is there enough land on Earth to fight climate change and feed the world?

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      Capping global warming at 1.5 degrees Celsius is a tall order. Achieving that goal will not only require a massive reduction in greenhouse gas emissions from human activities, but also a substantial reallocation of land to support that effort and sustain the biosphere, including humans. More land will be needed to accommodate a growing demand for bioenergy and nature-based carbon sequestration while ensuring sufficient acreage for food production and ecological sustainability.The expanding role of land in a 1.5 C world will be twofold — to remove carbon dioxide from the atmosphere and to produce clean energy. Land-based carbon dioxide removal strategies include bioenergy with carbon capture and storage; direct air capture; and afforestation/reforestation and other nature-based solutions. Land-based clean energy production includes wind and solar farms and sustainable bioenergy cropland. Any decision to allocate more land for climate mitigation must also address competing needs for long-term food security and ecosystem health.Land-based climate mitigation choices vary in terms of costs — amount of land required, implications for food security, impact on biodiversity and other ecosystem services — and benefits — potential for sequestering greenhouse gases and producing clean energy.Now a study in the journal Frontiers in Environmental Science provides the most comprehensive analysis to date of competing land-use and technology options to limit global warming to 1.5 C. Led by researchers at the MIT Center for Sustainability Science and Strategy (CS3), the study applies the MIT Integrated Global System Modeling (IGSM) framework to evaluate costs and benefits of different land-based climate mitigation options in Sky2050, a 1.5 C climate-stabilization scenario developed by Shell.Under this scenario, demand for bioenergy and natural carbon sinks increase along with the need for sustainable farming and food production. To determine if there’s enough land to meet all these growing demands, the research team uses the global hectare (gha) — an area of 10,000 square meters, or 2.471 acres — as the standard unit of measurement, and current estimates of the Earth’s total habitable land area (about 10 gha) and land area used for food production and bioenergy (5 gha).The team finds that with transformative changes in policy, land management practices, and consumption patterns, global land is sufficient to provide a sustainable supply of food and ecosystem services throughout this century while also reducing greenhouse gas emissions in alignment with the 1.5 C goal. These transformative changes include policies to protect natural ecosystems; stop deforestation and accelerate reforestation and afforestation; promote advances in sustainable agriculture technology and practice; reduce agricultural and food waste; and incentivize consumers to purchase sustainably produced goods.If such changes are implemented, 2.5–3.5 gha of land would be used for NBS practices to sequester 3–6 gigatonnes (Gt) of CO2 per year, and 0.4–0.6 gha of land would be allocated for energy production — 0.2–0.3 gha for bioenergy and 0.2–0.35 gha for wind and solar power generation.“Our scenario shows that there is enough land to support a 1.5 degree C future as long as effective policies at national and global levels are in place,” says CS3 Principal Research Scientist Angelo Gurgel, the study’s lead author. “These policies must not only promote efficient use of land for food, energy, and nature, but also be supported by long-term commitments from government and industry decision-makers.” More

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      Linzixuan (Rhoda) Zhang wins 2024 Collegiate Inventors Competition

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      Linzixuan (Rhoda) Zhang, a doctoral candidate in the MIT Department of Chemical Engineering, recently won the 2024 Collegiate Inventors Competition, medaling in both the Graduate and People’s Choice categories for developing materials to stabilize nutrients in food with the goal of improving global health.  The annual competition, organized by the National Inventors Hall of Fame and United States Patent and Trademark Office (USPTO), celebrates college and university student inventors. The finalists present their inventions to a panel of final-round judges composed of National Inventors Hall of Fame inductees and USPTO officials. No stranger to having her work in the limelight, Zhang is a three-time winner of the Koch Institute Image Awards in 2022, 2023, and 2024, as well as a 2022 fellow at the MIT Abdul Latif Jameel Water and Food Systems Lab.  “Rhoda is an exceptionally dedicated and creative student. Her well-deserved award recognizes the potential of her research on nutrient stabilization, which could have a significant impact on society,” says Ana Jaklenec, one of Zhang’s advisors and a principal investigator at MIT’s Koch Institute for Integrative Cancer Research. Zhang is also advised by David H. Koch (1962) Institute Professor Robert Langer. Frameworks for global healthIn a world where nearly 2 billion people suffer from micronutrient deficiencies, particularly iron, the urgency for effective solutions has never been greater. Iron deficiency is especially harmful for vulnerable populations such as children and pregnant women, since it can lead to weakened immune systems and developmental delays. The World Health Organization has highlighted food fortification as a cost-effective strategy, yet many current methods fall short. Iron and other nutrients can break down during processing or cooking, and synthetic additives often come with high costs and environmental drawbacks. Zhang, along with her teammate, Xin Yang, a postdoc associate at Koch Institute, set out to innovate new technologies for nutrient fortification that are effective, accessible, and sustainable, leading to the invention nutritional metal-organic frameworks (NuMOFs) and the subsequent launch of MOFe Coffee, the world’s first iron-fortified coffee. NuMOFs not only protect essential nutrients such as iron while in food for long periods of time, but also make them more easily absorbed and used once consumed.The inspiration for the coffee came from the success of iodized salt, which significantly reduced iodine deficiency worldwide. Because coffee and tea are associated with low iron absorption, iron fortification would directly address the challenge.However, replicating the success of iodized salt for iron fortification has been extremely challenging due to the micronutrient’s high reactivity and the instability of iron(II) salts. As researchers with backgrounds in material science, chemistry, and food technology, Zhang and Yang leveraged their expertise to develop a solution that could overcome these technical barriers. The fortified coffee serves as a practical example of how NuMOFs can help people increase their iron intake by engaging in a habit that’s already part of their daily routine, with significant potential benefits for women, who are disproportionately affected by iron deficiency. The team plans to expand the technology to incorporate additional nutrients to address a wider array of nutritional deficiencies and improve health equity globally.Fast-track to addressing global health improvementsLooking ahead, Zhang and Yang in the Jaklenec Group are focused on both product commercialization and ongoing research, refining MOFe Coffee to enhance nutrient stability and ensuring the product remains palatable while maximizing iron absorption.Winning the CIC competition means that Zhang, Yang, and the team can fast-track their patent application with the USPTO. The team hopes that their fast-tracked patent will allow them to attract more potential investors and partners, which is crucial for scaling their efforts. A quicker patent process also means that the team can bring the technology to market faster, helping improve global nutrition and health for those who need it most. “Our goal is to make a real difference in addressing micronutrient deficiencies around the world,” says Zhang.   More

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      “Mens et manus” in Guatemala

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      In a new, well-equipped lab at the University del Valle de Guatemala (UVG) in June 2024, members of two Mayan farmers’ cooperatives watched closely as Rodrigo Aragón, professor of mechanical engineering at UVG, demonstrated the operation of an industrial ultrasound machine. Then he invited each of them to test the device.“For us, it is a dream to be able to interact with technology,” said Francisca Elizabeth Saloj Saloj, a member of the Ija´tz women’s collective, a group from Guatemala’s highlands.After a seven-hour bumpy bus ride, the farmers had arrived in Guatemala City with sacks full of rosemary, chamomile, and thyme. Their objective: to explore processes for extracting essential oils from their plants and to identify new products to manufacture with these oils. Currently, farmers sell their herbs in local markets for medicinal or culinary purposes. With new technology, says Aragón, they can add value to their harvest, using herb oils as the basis for perfumes, syrups, and tinctures that would reach broader markets. These goods could provide much-needed income to the farmers’ households.A strategy for transformationThis collaboration is just one part of a five-year, $15-million project funded by the U.S. Agency for International Development (USAID) and managed by MIT’s Department of Mechanical Engineering in collaboration with UVG and the Guatemalan Export Association (AGEXPORT). Launched in 2021 and called ASPIRE — Achieving Sustainable Partnerships for Innovation, Research, and Entrepreneurship — the project aims to collaboratively strengthen UVG, and eventually other universities in Central America, as problem-solving powerhouses that research, design, and build solutions with and for the people most in need.“The vision of ASPIRE is that within a decade, UVG researchers are collaborating with community members on research that generates results that are relevant to addressing local development challenges — results that are picked up and used by policymakers and actors in the private sector,” says MIT Research Scientist Elizabeth Hoffecker, a co-principal investigator of ASPIRE at MIT, and leader of the Institute’s Local Innovation Group.UVG, one of Guatemala’s top universities, has embraced ASPIRE as part of its long-term strategic plan, and is now pursuing wide-ranging changes based on a playbook developed at MIT — including at MIT D-Lab, which deploys participatory design, co-creation, low-cost technologies, and capacity building to meet the complex challenges of poverty — and piloted at UVG. The ASPIRE team is working to extend the reach of its research innovation and entrepreneurship activities to its two regional campuses and to other regional universities. The overall program is informed by MIT’s approach to development of research-driven innovation ecosystems.Although lacking the resources (and PhD programs) of a typical U.S. university, UVG has big ambitions for itself, and for Guatemala.“We want to thrive and lead the country in research and teaching, and to accomplish this, we are creating an innovation and entrepreneurship ecosystem, based on best practices drawn from D-Lab and other MIT groups,” says Mónica Stein, vice-rector for research and outreach at UVG, who holds a doctorate from Stanford University in plant biology. “ASPIRE can really change the way that development work and local research is done so that it has more impact,” says Stein. “And in theory, if you have more impact, then you improve environmental outcomes, health outcomes, educational outcomes, and economic outcomes.”Local innovation and entrepreneurshipShifting gears at a university and launching novel development initiatives are complex challenges, but with training and workshops conducted by D-Lab-trained collaborators and MIT-based ASPIRE staff, UVG faculty, staff, and students are embracing the change. Programs underway should sound familiar to anyone who has set foot recently on the campus of a U.S. research university: hackathons, makerspaces, pitchapaloozas, entrepreneurship competitions, and spinouts. But at UVG, all of these serve a larger purpose: addressing sustainable development goals.ASPIRE principal investigator Daniel Frey, professor of mechanical engineering at MIT, believes some of these programs are already paying off, particularly a UVG venture mentoring service (VMS), modeled after and facilitated by MIT’s own VMS program. “We’d like to see students building companies and improving their livelihoods and those of people from indigenous and marginalized communities,” says Frey.The ASPIRE project intends to enable the lowest-income communities to share more of Guatemala’s wealth, derived mainly from agricultural goods. In collaborating with AGEXPORT, which enables networking with companies across the country, the team zeroed in on creating or enhancing the value chain for several key crops.“Snow peas offer a great target for both research and innovation,” says Adilia Blandón, ASPIRE research project manager and professor of food engineering at UVG. Many farming communities grow snow peas, which they send along to companies for export to the U.S. Unless these peas are perfect in shape and color, Blandón explains, they don’t make it to market. Nearly a third of Guatemala’s crop is left at processing plants, turned into animal feed, or wasted.An ASPIRE snow pea team located farmers from two cooperatives who wanted to solve this problem. At a series of co-creation sessions, these growers and mechanical engineers at UVG developed a prototype for a low-tech cart for collecting snow peas, made from easily acquired local materials, which can navigate the steep and narrow paths on the hills where the plants grow. This method avoids crushing snow peas in a conventional harvest bag. In addition, the snow pea project has engaged women at a technical school to design a harvest apron for women snow pea farmers. “This could be a business opportunity for them,” Blandón says.Blandón vividly recalls her first ASPIRE workshop, focused on participatory design. “It opened my eyes as a researcher in so many ways,” she says. “I learned that instead of taking information from people, I can learn from them and create things with them that they are really excited about.” It completely changed how she approaches research, she says.Working with Mayan communities that produce snow peas, where malnourishment and illness are rampant, Blandón and ASPIRE researchers found that families don’t eat the protein-packed vegetable because they don’t find it palatable — even though so much of it is left over from harvest. Participatory design sessions with a group of mothers yielded an intriguing possibility: grinding snow peas into flour, which would then be incorporated into traditional bean- and corn-based dishes. The recipes born of this collaboration could land on WhatsApp or TikTok, mobile apps familiar to these families.Building value chainsAdditional research projects are teasing out novel ways of adding value to the products grown or made by Guatemalan hands.These include an educational toolkit developed with government farm extension workers to teach avocado producers how to improve their practices. The long-term goal is to grow and export larger and unblemished fruit for the lucrative U.S. market, currently dominated by Mexico. The kit, featuring simple graphics for growers who can’t read or don’t have the time, offers lessons on soil care, fertilizing, and protecting the fruit post-harvest.ASPIRE UVG Research Director Ana Lucia Solano is especially proud of “an immersive, animated, Monopoly-like game that shows farmers the impact of activities like buying fertilizer on their finances,” she says. “If small producers improve their practices, they will have better opportunities to sell their products at a better price, which may allow them to hire more people, teach others more easily, and offer better jobs and working conditions — and maybe this will help prevent farmworkers from having to leave the country.”Solano has just begun a similar program to educate cocoa producers. “The cocoa of Guatemala is wonderful, but the growers, who have great native knowledge, also need to learn new methods so they can transform their chocolate into the kind of high-quality product expected in European markets, with the help of AGEXPORT,” she says.At the UVG Altiplano campus, Mayan instructor Jeremías Morales, who runs the maker space, trained with Amy Smith, an MIT senior lecturer and founding director of the D-Lab, to facilitate creative capacity-building programs. He is working with nearby villages on a solution for the backbreaking labor of planting broccoli seedlings.“Here in Guatemala, small farm holders don’t have technology to do this task,” says Solano. Through design and prototyping workshops, the village and UVG professors have developed an inexpensive device that accomplishes this painful work. “After their next iteration of this technology, we can support the participants in starting a business,” says Solano.Opportunities to invent solutions to commonplace but vexing problems keep popping up. A small village of 100 families has to share two mills to grind corn for their tortillas. It’s a major household expense. With ASPIRE facilitators, a group of women designed a prototype corn mill for home use. “They were skeptical at first, especially when their initial prototypes didn’t work,” reports Solano, “but when they finally succeeded, there was so much excitement about the results, an energy and happiness that you could feel in the room.”Adopting an MIT mindsetThis feeling of empowerment, a pillar of sustainable development, has great meaning for UVG Professor Victor Hugo Ayerdi, an ASPIRE project manager and director of UVG’s Department of Mechanical Engineering.“In college and after I graduated, I thought since everything came from developed countries, and I was in a developing country, I couldn’t invent products.” With that mindset, he says, he went to work in manufacturing and sales for an international tire manufacturing company.But when he arrived at UVG in 2009, Ayerdi heard from mechanical engineering students who craved practical experience designing and building things. Determined to create maker spaces for the three UVG campuses, he took a field trip to MIT, whose motto is “mens et manus” or “mind and hand.”“The trip changed my life,” he says. “The MIT mindset is to believe in yourself, try things, and fail, but assume there has to be a way to do it.” As a result, he says, he realized UVG faculty and students could also use scientific and engineering knowledge to invent products, become entrepreneurs, spark economic growth; they had the capacity. He and other UVG colleagues were primed for change when the ASPIRE opportunity emerged.As some ASPIRE research projects wind down their initial phases, others are just gearing up, including an effort to fashion a water purification system from the shells of farmed shrimp. “We are only just starting to get results from our research,” says Stein. “But we are totally betting on the ASPIRE model because it works at MIT and other places.”The ASPIRE researchers acknowledge they are looking at long timelines to make significant inroads against environmental, health, educational, and economic challenges.“My greatest hope is that ASPIRE will have planted the seed of this innovation and entrepreneurship ecosystem model, and that in a decade, UVG will have optimized the different programs, whether in training, entrepreneurship, or research, enough to actively transfer them to other Central American universities,” says Stein.“We would like to be the hub of this network and we want to stay connected, because, in theory, we can work together on problems that we have in common in our region. That would be really cool.” More