Advances in cultured meat technology

Description

With the global population estimated to reach 9 billion by 2050, agricultural production must align with this growth to alleviate any further burden on our current food systems. More sustainable and alternative modes of production are required to ensure that this overburden doesn’t occur and that the food security of millions isn’t compromised in the process.

Advances in cultured meat technology reviews the growing interest and emergence in the field of cellular agriculture as one possible solution to achieving this. The book reviews the major technologies used in cultured meat product development, including cell line sourcing, cell growth media, bioreactors for cell multiplication and tissue engineering using scaffolds. The need to establish regulatory frameworks to permit the creation and trade of this new type of product is also highlighted, as is the key issue of consumer acceptance of this new technology.

In its comprehensive exploration of the recent advances in cultured meat, the book showcases the potential of cultured meat production in alleviating the burden on our food systems, as well as some of the welfare and sustainability issues that arise during traditional livestock production.

Key features

• Considers the potential benefits and challenges of cultured meat production, including the need to scale the current technology up at an affordable cost to produce nutritious and affordable products 
• Addresses the key quality and sustainability issues of cultured meat production, highlighting consumer attitudes and how further education is required to increase consumer acceptance of cultured meat products 
• Reviews the major technologies used in cultured meat product development, such as cell line sourcing, cell growth media and tissue engineering using scaffolds

Table of contents

View/pre-order chapters

Part 1 General
1.Cultured meat technology: an overview: Apeksha Bharatgiri Goswami, James Charlesworth, Joanna M. Biazik, Mark S. Rybchyn and Johannes le Coutre, University of New South Wales, Australia;
2.Understanding the cultural context for cultured meat: Neil Stephens, University of Birmingham, UK;
3.Creating a regulatory framework for cultured meat products: Singapore: Joanne Chan, Singapore Food Agency, Singapore;
4.Creating an infrastructure for cultured meat: Irfan Tahir, The University of Vermont, USA; Miranda Stahn, Independent Consultant, Canada; N. Stephanie Kawecki, University of California Los Angeles, USA; Vicky Andriessen, Mosa Meat, The Netherlands; Bianca Datta, Massachusetts Institute of Technology, USA; Dwayne Holmes, Stichting New Harvest, The Netherlands; Lejjy Gafour, CULT Food Science Corp, Canada; and Isha Datar, New Harvest Inc., Canada;

Part 2 Technologies
5.Cell line sourcing and characterisation for cultured meat product development: Gareth Sullivan, University of Oslo, Norway;
6.Developments in cell growth media for cultured meat product development: Andrew Stout, Tufts University, USA;
7.Bioreactors for cell multiplication in cultured meat product development: Philipp Nold, Eppendorf Bioprocess Center, Germany;
8.Tissue engineering using scaffolds in cultured meat product development: Shulamit Levenberg, Technion, Israel;
9.Scaling cell production sustainably in cultured meat product development: Petra Hanga, University College London, UK;

Part 3 Quality and sustainability issues
10.Developing cultured meat as a food product: Jette Young, Aarhus University, Denmark;
11.Assessing the environmental impact of commercial cultivated meat production: Hanna Tuomisto, University of Helsinki, Finland;
12.Consumer attitudes to cultured meat products: improving understanding and acceptance: Christina Hartmann, ETH Zurich, Switzerland;
13.Techno-economic analysis of cultured meat production: John P. Ellersick, Next Rung Technology, USA;