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Food Preparation Merges With Science and Sustainability

Food Preparation Merges With Science and Sustainability
Design

The Electrolux Design Lab is a global design competition for graduate and undergraduate industrial design students to showcase innovative ideas in household appliances.

Jim Moscater

The Electrolux Design Lab is a global design competition for graduate and undergraduate industrial design students to showcase innovative ideas in household appliances.  This years brief focused on inventions that would help to prepare or store food, wash clothes or do dishes over the next 90 years.

This year’s winner was Sweden’s Rickard Hederstierna, who created a device called “Cocoon”, a meat and fish maker.

The concept:

Cocoon is a sustainable response to the world’s growing population and its desire to consume meat and fish. Similar to heating popcorn in a microwave, Cocoon prepares genetically engineered and pre-packaged meat and fish dishes by heating muscle cells identified by radio frequency identification (RFID) signals. The signals detect the specific dish and then suggest the required cooking time. This process uses science to create food, lifting a burden on the planet by reducing the need for further intensive farming and fishing. The negative effects of this process, including the mass transportation of food around the world, clearing of land and distortion of ecosystems, are then negated.

Electrolux Design Lab: “Thursday September 24th 2009 Meat and fish maker Cocoon wins Electrolux Design Lab09″

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