Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Cultivated Meat: Technologies, Commercialization and Challenges

Cultivated Meat: Technologies, Commercialization and Challenges

Soccol, Carlos Ricardo
Molento, Carla Forte Maiolino
Reis, Germano Glufke

Hardcover

Technology & EngineeringBiologyChemistry

ISBN10: 3031559673
ISBN13: 9783031559679
Publisher: Springer
Published: Jun 6 2024
Pages: 441
Weight: 1.78
Height: 1.00 Width: 6.14 Depth: 9.21
Language: English

Cultivated meat is an emerging substitute for conventional meat that is not associated with animal farming and slaughtering. Instead, animal cells are cultivated in bioreactors and post-processed into artificial meat products. Although this new technology solves several ethical and environmental problems, there are techno-economic challenges that need to be addressed to make the commercial-scale production of cultivated meat a real perspective. This book addresses fundamental aspects of new food systems, animal cell culture and cultivated meat production, including cell lines, culture media, microcarriers and scaffolds, bioreactors, downstream processes, formulation, packaging, quality control, scale-up, and waste management. Also, aspects related to commercialization, market, patents, legislation, global and regional policies, and sustainability metrics such as life-cycle assessment, together with a bioeconomy perspective analysis, are reviewed. Finally, case studies are presented and the challenges and future prospects for cultivated meat production are proposed. This book is a collection of 21 chapters written by specialists in the field.

Also from

Soccol, Carlos Ricardo

View All

Also in

Chemistry

View All