Researchers at Southern Illinois University Carbondale have developed a 3D-printed cookie for space travel, using yeast to transform plastic and agricultural waste into an edible, protein-rich food
Amy Peacock is an architecture reporter at Dezeen. With a master’s degree in architecture from Strathclyde University, Amy focuses on themes such as architecture and planning, construction and real estate, and the intersection of technology with design. They have been featured in The Lancet, Newswav, Sage, The Conversation Australia + NZ, and Wiley.