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Combining new synthetic biology tools to boost crop CO2 capture and growth. A solution for improving crop yield is to enhance the carbon dioxide fixation properties of the enzyme Rubisco whose inefficient activity often limits plant growth. This project makes use of new synthetic biology capabilities to artificially evolve Rubisco in the laboratory and select for new versions with improved performance. These beneficial changes will be introduced into crop Rubisco using targeted gene editing appr ....Combining new synthetic biology tools to boost crop CO2 capture and growth. A solution for improving crop yield is to enhance the carbon dioxide fixation properties of the enzyme Rubisco whose inefficient activity often limits plant growth. This project makes use of new synthetic biology capabilities to artificially evolve Rubisco in the laboratory and select for new versions with improved performance. These beneficial changes will be introduced into crop Rubisco using targeted gene editing approaches and the improvements in photosynthesis, growth and yield evaluated. This information will aid complimentary biotechnological efforts seeking to supercharge photosynthesis and help deliver the second Green Revolution needed to meet the improvement required in future agriculture productivity and resource use.Read moreRead less
Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors w ....Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors will be used to devise a simple portable colorimetric test that can be performed in the vineyard or the winery. The ability to rapidly determine the level of grape contamination with phenolic glucosides would give Australian wine growers and wine makers a powerful tool to mitigate the effects of bushfires.Read moreRead less
Light-driven biocatalytic cell factories. This project aims to develop single-cell algae optimised for high-efficiency green hydrogen production from cheap, sustainable resources - sunlight and water. The success of this project would be a game changer for industry by dramatically improving light to fuel conversion efficiencies. The expected high-efficiency cells would be a valuable resource for a wide range of other light-driven advanced bio-manufacture applications from high-value biopharmaceu ....Light-driven biocatalytic cell factories. This project aims to develop single-cell algae optimised for high-efficiency green hydrogen production from cheap, sustainable resources - sunlight and water. The success of this project would be a game changer for industry by dramatically improving light to fuel conversion efficiencies. The expected high-efficiency cells would be a valuable resource for a wide range of other light-driven advanced bio-manufacture applications from high-value biopharmaceuticals (e.g. <10 Hectare scale) through to renewable fuels (e.g. 10-1000 Hectare regional scale). The benefits would include advanced green chemical and biochemical manufacturing, diversified sources for green H2 production, regional development, industry growth, job security and exports.Read moreRead less
Ancestral enzyme engineering for designer fat products. Consumers are increasingly turning to plant-based alternatives of meat and dairy products due to concerns about health, animal welfare and sustainability. Taste, nutritional profile, protein content and limited variety are barriers that continue to challenge food manufacturers. This project aims to develop a process for the fermentation of specialty food oils and fats from agriculture production waste, that can deliver the flavour and nutri ....Ancestral enzyme engineering for designer fat products. Consumers are increasingly turning to plant-based alternatives of meat and dairy products due to concerns about health, animal welfare and sustainability. Taste, nutritional profile, protein content and limited variety are barriers that continue to challenge food manufacturers. This project aims to develop a process for the fermentation of specialty food oils and fats from agriculture production waste, that can deliver the flavour and nutritional benefits of meat and dairy products when added to plant-based alternatives. The outcomes should valorise existing agriculture and food waste, converting waste materials into valuable food ingredients.Read moreRead less