PERSONALISED SYNBIO

at STEM®️ (*by Geneus) we create #novel #SynBio products - using TISSUE ENGINEERING, SPECIAL CHEMISTRY, INSILICO COMPUTING and #analytical applications for #Earth #and beyond, we design and develop IP to manufacture and offer (#contract manufacturing) for #turn key, innovative large scale #bioprocesses for the industrial conversion of biomass into #materiaks #flavours and novel fragrances, with unmatched taste, security and functionalities based on insilco computing, machine learning, tissue engineering, enzymatic #engineering utilising microbial fermentation, spherification and hybridisation techniques. We employ methods from #insilico (chemistry, biology, engineering) ML , #SYNBIODNA storage and other techniques, to secure the feasibility of our biosynthetic processes accurately. We build hardware for a comprehensive mass and energy balanced #engineered #nanoroaster device named HARVYST®️ to precisely match roast profiles of cell cultured food particles. We use #Crispr engineering -#In Stealth "for what will be, unburdened by what has been"... Our Culture is Cellular.

#STEM® is a cellular agriculture solution to produce novel beverages. We begin the journey with undifferentiated coffee cell materials from selected varieties, propagate them in a liquid suspension using a plant growth media before proceeding to upscale the culture in a bioreactor through a fermentation process. To bring added complexity to the cup, STEM®has perfected natural flavour engineering techniques sourced exclusively from coffee by-products. As such, we can enhance the sensory experience through extracting various precursors from different parts of the coffee cherry and spent grounds. The result? A green coffee powder which, just like beans, is then dried and roasted.

Beyond being 100% coffee at a flavour level, it must taste and evoke the same emotion as any coffee lover feels when they enjoy a good cup. To achieve this, STEM® has perfected natural flavour engineering techniques using 100% coffee by-products (used grounds, coffee cherry pulp...) under a harmonious upcycling loop. STEM® will be available across a range of sustainable consumption methods as we perfect our unique hardware nanoparticle roaster named HARVYST®️ to deliver coffee lovers ultimate freshness at home and in Cafes. (Watch this space).

At STEM® we believe it is our duty to provide the world with an alternative means of coffee production which will result in sustainable and future-proof coffee for centuries to come. Science has untapped potential to fundamentally shift how we farm and produce coffee for an ever-growing consumer base with finite resources. Through harnessing cellular agriculture (CellAg), STEM® will serve as a partner to producers, farming their genetic material via sophisticated methods perfecting flavour profiles via proprietary flavour engineering techniques, derived purely from coffee by-products. The positive impact of this new approach is vast.

We've co-developed #ApfelBaum™️- a novel autonomous #MLbased #inference system on a PHYSICAL # intra net workstation (hardware computer including API's) for chemists, biologists, and engineers based on Apple Silicon, running open-source AI/ML models WITH preinstalled weights, and #proprietary AI operating system, off-grid—no cloud, no data loss or plagiarism. Developed for insilico bio & insilco chemistry, pharma, biomedical, biomaterials and flavour engineering (and more) . Proprietary #ApfelBaum™️ integration with novel algorithms updates especially for secure and impenetrable LAN. #ProjectApfelbaum by Tree SAS, Paris—the first AI/ML/ desktop system, no cloud fees. Our first use case: flavor engineering of #BEAN FREE COFFEE using coffee side products. #AI #Insilico #Chemistry #MachineLearning #AppleSilicon #ParisTech“.#watchthisspace as this will be our first#spinoff - a foundational analytics model ideated and financed by STEM®️ can be found here!

Here an example of our flavour-enigeering applications using coffee by-products: Ground Green coffee was supplemented with spent coffee ground (SCG), cascara (Cas) and their oil extracts, then roasted. 5 significant flavour compounds were quantified using stable-isotope dilution analysis (SIDA) in SPME-HS-GC/MS and the remaining volatile compounds were semi-quantified by normalysing the peak areas against deuterated 2,5-dimethyl-3-ethylpyrazine. Significant increase in the concentration of 3-methylbutanal (fruity, nutty) was observed with the addition of SCG, Cas and their oil extracts, whereas the concentarion of 2,5-dimethyl-3-ethylpyrazine (nutty, cocoa) remained the same or slightly decreased. Some interesting trends were observed in PCA biplots with the addition of coffee by-products: The concentration of most of volatile compounds decreased with the addition of extracts. The concentration of phenol-derivatives (phenol, 2-methoxy-4-vinylphenol, 4-ethyl-2-methoxy-phenol, etc. ) increased with the addition of SCG extracts, particularly with SCG cold water extract. The concentration of 3-methylbutanal, acetaldehyde, 2-methylpropanal, methyl formate and butyl acetate, which can add fruity note, increased with the addition of Cas extracts, particularly with Cas oil extract.