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Full Description
Cultured meat and cellular agriculture offer the promise of sustainable solutions to address the growing demand for protein while mitigating the environmental impact of conventional animal agriculture. This book explores the emerging field of cellular agriculture. It delves into the scientific and biotechnological innovations that enable the cultivation of meat, seafood, and other protein sources from animal cells in laboratory settings, rather than relying on traditional livestock farming. It also addresses the challenges and opportunities associated with scaling up production and integrating these technologies into the global food supply chain.
Key Features:
Presents a comprehensive overview of cultured meat and cellular agriculture, covering various aspects such as science, technology, ethics, sustainability, and future implications
Offers authoritative perspectives and in-depth analysis, ensuring accuracy and reliability of information
Uses clear and concise language to make complex scientific concepts accessible to a wide audience
Includes real-world examples and case studies to illustrate the practical applications of cultured meat and cellular agriculture
Integrates insights from various disciplines such as biology, engineering, economics, and sociology
Contents
The Science Behind Cultured Meat: Exploring Cellular Agriculture. Biotechnological Innovations in Cultured Meat Production. Cultured Meat: A Journey from Lab to Plate. Nutritional Composition of Cultured Meat: A Food Science Perspective. Flavour Development in Cultured Meat: Unravelling the Taste Profile. Food Safety and Quality Assurance in Cultured Meat Production. Bioreactor Technology: Scaling Up Cultured Meat Production. Sustainability Metrics: Assessing the Environmental Impact of Cultured Meat. Bioprocessing Strategies: Optimizing Efficiency in Cultured Meat Production. Cultured Meat Packaging: Preserving Freshness and Shelf Life. Alternative Protein Sources: Diversifying the Future of Food. Cultured Meat and Health: Evaluating the Impact on Human Nutrition. Precision Biotechnology: Advancements in Cultured Meat Research. Bio-fabrication Methods: Crafting Meat Beyond Traditional Agriculture. Bioreactor Design and Optimization: Scaling Up for Mass Production. Cultured Meat Safety: From Lab Bench to Dinner Plate. Cultured Meat Nutritional Science: A Comparative Analysis. The Role of Nanotechnology in Cultured Meat Development. Sensory Perception of Cultured Meat: Understanding Consumer Preferences. Cultured Meat Regulatory Landscape: Navigating Compliance in a Growing Industry. Cultured Seafood: Sustainable Solutions for Ocean Conservation.
