Eating food that is still alive is perhaps a rather unappealing prospect to most people, and even if it isn't, is something unavailable outside of the most extravagant, ethically relaxed restaurants. However RCA graduate, Minsu Kim, has taken this idea into fresh territory with her latest work, Living Food.

This conceptual project sees bizarre looking dishes pulsing and wriggling on the plate. The movements are caused by synthetic biology, and the intention is to provide an enhanced culinary experience by having the movement of the food react to different sensory areas in the mouth as it's eaten.

Mixing elements of molecular gastronomy and haute cuisine the project aims to explore ways of giving 'personality' to food in a new, innovative way.