The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply.
Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering.
Cultured Meat Production: Advances, Challenges, and Opportunities will discuss the existing technologies in this exciting field and the feasibility of the commercial production of fully structured cultured meat and seafood.
In addition to covering the latest science, the book examines consumer perception, religious and cultural considerations, and regulatory aspects, such as quality assurance and food safety.
The chapters are written by academic and industry experts from around the world at the forefront of this exciting field.
Researchers, entrepreneurs, and advanced student audiences who are interested in getting up-to-speed on lab-grown meat won't want to miss this timely book.
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