Habitix Limited
Gen3D is a next-generation reef restoration technology using 3D printing to prioritise coral evolution over replication. Unlike conventional projects that rely on asexual cloning, which often fails under rising heat and acidification, Gen3D targets coral larvae through sexual reproduction, cultivating genetically diverse "super corals" that adapt and thrive in extreme conditions.
Each module is made from a low-carbon calcium carbonate composite, cutting CO₂ emissions by nearly 50% while resisting corrosion. Biomimetic surfaces guide larval settlement, and IoT sensors monitor water quality, coral health, and fish biodiversity, turning restoration into measurable performance aligned with the SDGs.
Beyond sustainability, Gen3D offers a hybrid business model combining reef manufacturing with data services, allowing clients to report verifiable ecological returns. Instead of fragile clones, Gen3D builds self-propagating reef systems that regenerate across generations. By empowering corals to evolve, Gen3D unites conservation, advanced manufacturing, and data innovation to create reefs that reproduce, regenerate, and future-proof our oceans.
Each module is made from a low-carbon calcium carbonate composite, cutting CO₂ emissions by nearly 50% while resisting corrosion. Biomimetic surfaces guide larval settlement, and IoT sensors monitor water quality, coral health, and fish biodiversity, turning restoration into measurable performance aligned with the SDGs.
Beyond sustainability, Gen3D offers a hybrid business model combining reef manufacturing with data services, allowing clients to report verifiable ecological returns. Instead of fragile clones, Gen3D builds self-propagating reef systems that regenerate across generations. By empowering corals to evolve, Gen3D unites conservation, advanced manufacturing, and data innovation to create reefs that reproduce, regenerate, and future-proof our oceans.
Key Team Member(s)
Ms WONG Chun-Ching (Department of Food Science and Nutrition)
Prof. FANG Kar-Hei (Department of Food Science and Nutrition)
Mr YUEN Chue-Ho (Department of Food Science and Nutrition)
