Attributions

We tried to work together on each aspect of the project, however each of us had a specific task to facilitate the work.

SUPPORT

• Cristina Del Bianco , Sheref Mansy and Olivier Jousson helped us during our brainstorming and were available in the summer for consultation. Cristina was also our main contact for support, including an exciting Synbio/iGEM training course!
• Paola Torre helped with lab protocol procedures;
• Rossella Tomazzolli, Margherita Kos and Matteo Grott ensured a fantastic laboratory space;
• The laboratory of XX (link) of the University of Trento for access to all gas chromatography equipment. Damiano Avi and Marco Scapinello for help troubleshooting the protocol for ethylene and MeSA detection;
• Compression tests on fruit were done in the department of engineering (laboratory of polymers and compounds, prof. Amabile Penati) under the supervision of Andrea Dorigato;
• Colorimetric assays on fruit were done in the department of engineering (laboratory of supercritic fluids, Ing. Sara Spilimbergo) under the supervision of Giovanna Ferrentino;
• Angelo Digiacomo helped us with the graphical design of B. fruity vending machine.

• the Centre for Integrative Biology and prof. Alessandro Quattrone for providing materials and access to instrumentation;
• The Mansy lab for sharing materials and protocols;
• prof. Graziano Guella and prof. Ines Mancini for helpful chemistry suggestions;
• Marzia Filippi, from the Safety office, for revising our safety measurements;
• LMU Munich iGEM team 2012 and prof. Mascher for sending us Bacillus subtilis plasmids;
• The laboratory of Dr. W. Winkler at the University of Maryland and the Groeningen iGEM team 2013 for sharing Bacillus subtilis protocols;
• Michele Forlin for modelling advices;
• Michele Forlin and Fabio Chizzolini for being such great teaching assistants during the Spring.