As the World Cup Nears, Scientists Aim to Create the Ideal Grass

Knoxville, Tennessee – From exhilarating goals to devastating defeats, the FIFA World Cup captivates its audience.

Next year, the 2026 FIFA World Cup will commence, co-hosted by the US, Canada, and Mexico, marking a historic event.

This tournament may feature superstars like Lionel Messi and Cristiano Ronaldo, and is the first occasion where three nations co-host in 16 cities, making it the most complex World Cup ever, as per FIFA.

“No matter if they’re in Seattle or playing in Guadalajara, I need these pitches to perform consistently. I want the same bounce and the same player-to-grass interaction,” said an expert.

“Safety is paramount and must be my top priority,” Ferguson stated during an interview at the University of Tennessee facility in Knoxville, where researchers collaborate with Michigan State to help FIFA evaluate each venue’s pitch preparations for the tournament.

“Players need to feel confident as they make quick directional changes; the ground must be stable,” he added.

Managing over 12 venues for NFL games and concerts full of monster trucks is no small feat.

The U.S. venues could face increased scrutiny after last summer’s Copa America Tournament raised concerns, notably from players like Argentine goalkeeper Emiliano Martinez, who referred to conditions at Atlanta’s Mercedes-Benz Stadium as a “disaster.”

“There’s no doubt that last year’s tournament raised the stakes,” Ferguson remarked, referencing the tournament that featured the best 16 teams from North, Central, and South America, as well as the Caribbean.

“Research was in progress, but Copa highlighted more traditional hesitations regarding international football pitches. Venue schedules are packed with events transitioning from one to another continuously.”

U.S. stadiums have long been central to the debate on natural versus artificial turf in terms of safety. Next summer, all venues will adopt artificial stitch blends of natural grass, focusing on both the underlying structure and the grass itself.

In April, NBC News had exclusive access to the Knoxville facility, where researchers led by Professor John Solochan are tackling these challenges.

The team is investigating artificial stitches and layering techniques beneath the grass to improve root growth and ensure light use, contributing to consistent pitch quality indoors and outdoors.

Solochan, who specializes in turfgrass science and management, mentioned that the mix for warm-season venues includes Bermudagrass, while cool-season venues use a blend of perennial rye and Kentucky bluegrass. Indoor venues also benefit from recommended drainage layers, contributing to a firmer pitch.

“Many of these trials here were unsuccessful,” Solochan explained as he showcased a grid filled with grass plots labeled with different variables. Some experiments involved sewing fibers together to fortify the play surface, while others examined the upper layers typical in World Cup venues featuring flooring for concerts and artificial turf.

The facility includes setups that simulate indoor stadium growth conditions, along with a flex machine that tests the impact on players’ ankles by pressing soccer shoes into the grass. The initial data shows promising insights.

“You can track the speed of the ball as it moves. By analyzing the footage, we can determine its recovery speed, angle, and exit coefficients,” Solochan noted while standing next to a machine resembling one used for NFL punt returns.

Ferguson concluded, “It’s the science that underpins the game. That’s what elevates the sport.”

Source: www.nbcnews.com

These plant cells could be used to make your next cup of coffee.

Coffee is available in a variety of options to suit everyone’s preferences, whether it’s strong and black, iced, or a shot that transcends time and space. But what if there was a completely new type of coffee? Not a different roast, but coffee made from plant cells in a revolutionary way.

While it may sound unconventional, cell-based coffee is a real and burgeoning alternative. The immense popularity of coffee is putting a strain on its sustainability, particularly due to its significant carbon footprint. Producing and exporting 1kg of Arabica coffee to the UK emits greenhouse gases equivalent to an average of 15.33 kg of carbon dioxide.

A cup of coffee requires about 140 liters of water throughout its cultivation, processing, and transportation. Reports suggest that coffee production may be reduced by half by 2050 due to the impacts of climate change.

Despite these challenges, the demand for coffee continues to rise each year, leading to the exploration of cell-based coffee as a solution.


What is cell-based coffee?

Cell-based coffee is produced using cell samples from coffee plants. These cells are cultivated in a controlled environment called a bioreactor, where they receive nutrients and grow. Once they reach the desired amount, they are harvested, dried, and roasted to create a product similar to traditional coffee beans.

How does it compare to real coffee?

While still in the early stages, cell-based coffee shows promise as a potential future of coffee. Researchers are working on refining the process to create a product that mimics the taste, aroma, and flavor profile of traditional coffee. Challenges such as caffeine levels and flavor elements are being addressed to enhance the product.

Credit: Vesa Kippola

Cell-based coffee has shown potential in terms of taste and sensory experience. While it may not be an exact match for traditional coffee yet, improvements are ongoing to create a product that meets consumer expectations.

Why cell-based coffee is better for the environment

Despite the challenges, the environmental benefits of cell-based coffee are significant. It offers a more sustainable alternative to traditional coffee production, with lower water consumption and reduced reliance on large-scale farming. Once perfected, cell-based coffee could offer a flavorful, environmentally friendly option for coffee drinkers.

As technology advances, the availability of cell-based coffee is expected to grow. While initial costs and quantities may be limited, the potential for a more sustainable coffee industry is within reach.

read more:

Source: www.sciencefocus.com