Crc Press Viande cultivée et agriculture cellulaire

This book explores the emerging field of cellular agriculture and its potential to revolutionize the production of protein-based food products. It delves into the scientific and biotechnological innovations that enable the cultivation of meat, seafood, and other protein sources from animal cells in laboratory settings.

Cultured meat and cellular agriculture offer the promise of sustainable solutions to address the growing demand for protein while mitigating the environmental impact of conventional animal agriculture. This book explores the emerging field of cellular agriculture. It delves into the scientific and biotechnological innovations that enable the cultivation of meat, seafood, and other protein sources from animal cells in laboratory settings, rather than relying on traditional livestock farming. It also addresses the challenges and opportunities associated with scaling up production and integrating these technologies into the global food supply chain.

Key Features:

• Presents a comprehensive overview of cultured meat and cellular agriculture, covering various aspects such as science, technology, ethics, sustainability, and future implications
• Offers authoritative perspectives and in-depth analysis, ensuring accuracy and reliability of information
• Uses clear and concise language to make complex scientific concepts accessible to a wide audience
• Includes real-world examples and case studies to illustrate the practical applications of cultured meat and cellular agriculture
• Integrates insights from various disciplines such as biology, engineering, economics, and sociology