Cell cultures are common tools in biology and drug development. Bringing them up to scale to meet the meat needs of societies will require further development.
Articles on Artificial meat
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Awareness is increasing about foods like lab-grown meat, insects and seaweed. These foods may help address environmental challenges, but it’s important to be aware of both the costs and benefits.
According to some, meat “grown” in a laboratory would only have advantages: an end to animal abuse, preservation of the environment… But the reality is less idyllic.
Cultured meat comes from cells in a lab, not muscles in an animal. While regulatory and technological aspects are being worked out, less is known about whether people are up for eating this stuff.
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Associate Research Scientist, Michigan State University
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Postdoctoral research fellow, Stanford University
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Professor of Advanced Technology Transitions, Arizona State University
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PhD Candidate, Geography, Environment & Geomatics, University of Guelph
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Dean of the College of Science, Professor of Biochemistry, Rochester Institute of Technology
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PhD Candidate, Geography, University of Guelph
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Biologiste, Immunologiste. Directeur de recherches au FNRS, Université Libre de Bruxelles (ULB)
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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PhD Candidate, Geography, Environment & Geomatics, University of Guelph