“What you see is that the most outstanding feature of life’s history is a constant domination by bacteria.” – Stephen Jay Gould


I am Manisha Pandey and I am one of the lucky ones who got the opportunity to become a part of the PATHSENSE network. One of the first workshops of the network was on public outreach activities. We went on streets to tell public more about the work we do and even had our own voice broadcasted on radio!

During all these sessions I realised how science can become disconnected from the society and that we as scientists need to come up with alternative ways to spread our science and its IMPORTANCE as much as we can. We are more than what oxford dictionary likes to call us ‘’ A person who is studying or has expert knowledge of one or more of the natural or physical sciences.’’ Scientists, wonders about the world around them and come up with creative methods to study them. Rather scientists may feel that they are never experts because there is always something more to know!

As a scientist, I also like to share what I do with others. I work on the bacteria stressososme. Bacteria are both good and bad. Some of the bad bacteria also spoil our food. These bad bacteria have amazing set of proteins which help it in fighting stresses we use in our everyday lives like salt, high temperature, vinegar and alcohol or ethanol. These proteins in turn are regulated by other proteins like stressosome, U, V and W, which tell bacteria when they can relax and when they need to be alert for the stress.

I wanted more people to know about it. So, I decided make a video game! But the problem was, I am nowhere close to being even a ‘C’ of a Coder or even an ‘A’ of an Artist, so where do I start? I came across this amazing platform called ‘Scratch’ (thanks to MIT) which was designed for people of ages from ‘8 to 16’, I am 25 but anyhow ….

Play the game and see if you can stop the bacteria and stop the spoilage of food.




The pathsense project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 721456.’