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. 2022 Oct 19;13:6177. doi: 10.1038/s41467-022-33974-7

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© The Author(s) 2022

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 1 — Multiple genetic pathways could be consolidated into synthetic chromosomes (a) to reprogram yeast metabolism and bestow it with new engineered traits (e.g., C1-utilization and sensory and nutritional food attributes) (b). Through the use of intelligent bioreactors capable of controlling the expression of specified engineered genetic pathways, yeast cellular physiology could be shaped to tune yeast biomass food properties (c). Microbial 3D-printed food technologies would allow manufacturing food personalized to individual preferences with minimal waste (d).