| Description |
1 online resource : illustrations (some color) |
| Series |
ACS in focus, 2691-8307 |
|
ACS in focus. 2691-8307
|
| Contents |
Introduction -- Single-Cell Proteins -- Acellular Products -- Cell-Cultured Products -- Production Technologies -- Environmental Impacts of Cellular Agriculture -- Safety and Regulations -- Public Understanding and the Perceptions of Cellular Agriculture: The Case of Cultured Meat |
| Summary |
"Cellular Agriculture: Lab-Grown Foods gives an overview of the broad range of approaches to cellular agriculture, the current state of scale and regulations, and the results it brings about in terms of environmental footprint and consumer attitudes. Cellular Agriculture: Lab-Grown Foods was organized by Solar Foods, a food-tech company that develops a cell-based food protein produced from CO2 and electricity. A fruitful collaboration with VTT Technical Research Center of Finland Ltd allowed conceptualizing and streamlining of the written and visual content in the book."-- Provided by publisher |
| Notes |
"Cellular agriculture, also called lab-grown food, promises to provide alternative food options to current agriculture practices. Cellular agriculture is food grown in laboratories and bioreactors rather than on fields, relying on cultivation of cells under controlled conditions, with minimal use of natural resources and lower greenhouse gas emission costs than in traditional practices. It gives us the prospect of consuming the same foods such as a dairy ice cream or a burger. And it can further broaden the variety of textures, flavors, nutrition, and health-promoting aspects that food can deliver. Cellular Agriculture: Lab-Grown Foods gives an overview of the broad range of approaches to cellular agriculture, the current state of scale and regulations, and the results it brings about in terms of environmental footprint and consumer attitudes. Cellular Agriculture: Lab-Grown Foods was organized by Solar Foods, a food-tech company that develops a cell-based food protein produced from CO2 and electricity. A fruitful collaboration with VTT Technical Research Center of Finland Ltd allowed conceptualizing and streamlining of the written and visual content in the book." |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF |
| Subject |
Artificial foods.
|
|
Artificial foods
|
| Form |
Electronic book
|
| Author |
Barth, Dorothee, author
|
|
American Chemical Society.
|
| ISBN |
9780841299085 |
|
0841299080 |
|
