High-Level Project Summary
Our technology is a new science in the conservation of food, seeds, tissue culture and micropropagation, because we dehydrate fruits, vegetables, vegetables and meat by controlling temperature and relative humidity, managing to preserve the organoleptic and nutritional properties in a 98% without the use of preservatives, additives or added sugars. We make food immortal due to the control of the Mallard Reaction (oxidation) and the Water Activity Aw below 0.45, eliminating 100% the presence of microorganisms and guaranteeing a shelf life of more than 10 years. Food applications can be as ingredients, instant foods, or compressed pills.
Link to Project "Demo"
Link to Final Project
Detailed Project Description
Our main objective is to solve malnutrition (in different sectors) caused by little access to quality food, derived from economic marginalization, natural disasters or reduced spaces for food storage.
One of the main problems in food is the short shelf life in fresh and quality food, high% in waste from healthy crops causing economic drain and causing forced feeding in processed foods of low nutritional value and high costs. With this project we seek to replace the diet of processed foods with fresh foods of lower cost, longer shelf life (up to 10 years) and complying with the diet required for the optimal development of the final consumer.
Our process complies with national (SENASICA and COFEPRIS) and international (FDA) standards from the origin of the food (good agricultural practices) as well as good manufacturing practices that provide food safety.
Specifically, the vidal technique consists of a new science in the conservation of food, seeds, tissue culture and micropropagation, because we dehydrate fruits, vegetables, vegetables and meat by controlling temperature and relative humidity, managing to preserve the properties 98% organoleptic and nutritional without the use of preservatives, additives or added sugars. We make food immortal due to the control of the Mallard Reaction (oxidation) that usually occurs in other techniques such as convection and lyophilization. Regarding the Activity of Water Aw, we keep the indicator below 0.45, eliminating 100% the presence of microorganisms that usually occur between 0.61 and 0.9. The shelf life of food is greater than 10 years, exceeding the average expectations in the market of 3 to 4 years. Food applications can be as ingredients, instant foods, or compressed pills.
Some of the benefits of the vidal technique is that it requires minimal storage space. The application of the technique in the entire branch of fruits and vegetables ensuring a complete and healthy diet. Long shelf life to meet short, medium and long term needs. Multiple applications for different sectors according to the required need.
Our proposal for this new Science of food preservation solves and is a food alternative for astronauts' space travel, since they can carry Vidalized foods that when rehydrated (for every 10 kgs of fresh vegetables, fruits or meat they carry 1 kilo of Vidalisados foods) is as if they were freshly cut, or in compressed tablets, meeting the daily nutritional requirement for each astronaut, they last more than 10 years without losing their delicious flavor, nutritional and organoleptic properties. It can also be used as tissue culture or micropropagation, making a seed bank since 2 kg would carry all the existing seeds in the world. This technology is scalable on earth or in space, installing a vidalisados food processing plant that works with green energy, lowering costs, weight, avoiding refrigeration, logistics, etc.
New science in food preservation tissue culture and seed micropropagation. This can be developed on the ground or in large space missions to feed the crew of a rocket or a large migrant population into space, as well as a huge solution to feed the population in natural disasters, marginalized populations or migrants. We propose immortal food for humanity.
Space Agency Data
Nasa using "Space, Food and Nutrition"
Hackathon Journey
It was a very interesting experience, a challenge from entering this Gather application, quite an experience. The interaction with the Staff team was magnificent. Personally participate knowing all the participants and listening to the presentations of experts from Nasa. Every step in this experience was learning. For me, the experience was magnificent, we found people from NASA from the University of Puebla, the mentors were excellent, the judges were professors and teachers from the University of Puebla, and they all gave us their advice and their realities, I like it and we know that by participating with them we can achieve the development of the new Vidales technique
References
Water activity (aW) on foods
Matusalem Foundation
NASA climate change report
Biblioteca digital Universidad Nacional Autónoma de México
University of California
Global Judging
This project has been submitted for consideration during the Judging process.