| Description |
1 online resource |
| Contents |
Front Cover -- Cellular Agriculture -- Cellular Agriculture: Technology, Society, Sustainability and Science -- Copyright -- Contents -- List of contributors -- Foreword -- REFERENCE -- Acknowledgments -- 1 -- Introduction -- 1 -- The foundations of cellular agriculture: science, technology, sustainability and society -- 1. Introduction -- 2. The current state of the science and technology -- 3. The potential of cellular agriculture to be part of a green sustainability transformation -- 4. Social, ethical, and regulatory considerations |
|
5. Conclusions: anticipating the future by reflecting on the past -- References -- 2 -- Cultivated meat: disruptive technology for sustainable meat production -- 1. Introduction -- 2. Cell sources for cultivated meat production -- 3. Differentiation of cells for cultivated meat production -- 4. From cells to tissues-the process of biomanufacturing cultivated meat cuts -- 5. Cultivated meat quality -- 6. Advantages of cultivated meat production over conventionally sourced meat -- 7. Overview of the cultivated meat industry -- 7.1 Consumer acceptance -- 7.2 Current regulatory landscape |
|
8. Aleph Farms case study -- 9. Summary -- References -- Recommendations for further reading -- 3 -- Sustainable food systems, development paths, and scenarios for cellular agriculture -- 1. Introduction -- 2. Sustainable food systems -- 3. Cellular agriculture paths -- 3.1 Environmental sustainability -- 3.1.1 Climate change -- 3.1.2 Habitat and biodiversity -- 3.2 Economic sustainability -- 3.2.1 Economic development -- 3.2.2 Job creation -- 3.3 Social -- 3.3.1 Health and nutrition -- 3.3.2 Food security -- 3.4 Development paths and cellular agriculture -- 3.4.1 Incremental change |
|
3.4.2 Transformative change -- 4. Conclusion -- References -- Recommendations for further reading -- 2 -- A new frontier for protein: Novel approaches and novel products -- 4 -- Alternative proteins, extrusion, and bioprocessing -- 1. Introduction -- 2. Alternative protein sources -- 2.1 Plant protein -- 2.2 Plant protein extraction -- 2.2.1 Chemical methods for extraction -- 2.2.2 Physical methods for extraction -- 2.2.3 Enzymatic methods for extraction -- 2.3 Cellular agriculture-derived proteins -- 2.3.1 Single-cell proteins -- 2.3.2 Recombinant proteins |
|
3. Mechanical operation for texturizing the nonanimal proteins through bioprocessing -- 3.1 Extrusion -- 3.2 Shear cell technology -- 4. Barriers influencing the adoption of alternative proteins by consumers -- 5. Conclusion -- References -- Recommendations for further reading -- 5 -- What should the properties of cultivated meat be? -- 1. Introduction: The context of cultivated meat development -- 2. The production process of cultivated meat -- 3. The properties of cultivated meat -- 3.1 CM quality, safety, and health -- 3.2 Nutritional sustainability and value: Macro- and micronutrients |
| Summary |
Cellular Agriculture: Technology, Society, Sustainability and Science provides a state-of-the-art review of cellular agriculture technologies. From cell selection to scaffolding and everything in-between, this book contains chapters authored by leading cellular agriculture researchers and product developers across the world. Driven by consumer desire for sustainable food production, animal welfare improvements, and better human health, companies around the world are racing to engineer alternative protein products with the best flavour, appearance, and texture. A major challenge many of these early-stage companies struggle with is having the foundational science and technical knowledge to start their journey in this emerging industry. This text provides detailed information on the current state of the science and technology of cellular agriculture. It combines the social aspects that need to be considered to create a level playing field to give each emerging idea the best chance at realizing the ultimate vision of cellular agriculture: satisfying the demand for protein around the world in a way that is better for humans, animals, and the planet. This is the first resource of its kind to take a practical approach to review the design, feasibility, and implementation of cellular agriculture techniques. With additional chapters on life cycle analyses and ideal transition scenarios, this book provides a resource for aspiring technology developers and academics alike, seeking evidence-based assessments of the industry and its disruptive potential |
| Subject |
Artificial foods.
|
|
Artificial foods
|
| Form |
Electronic book
|
| Author |
Fraser, Evan D. G., editor.
|
|
Kaplan, David, 1953- editor.
|
|
Newman, Lenore, 1973- editor.
|
|
Yada, R. Y. (Rickey Yoshio), 1954- editor.
|
| ISBN |
0443187665 |
|
9780443187667 |
|
