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.
1. Section 1. Introduction - p. 1 2. Chapter 1. The foundations of cellular agriculture: science, technology, sustainability and society - p. 3 3. Chapter 2. Cultivated meat: disruptive technology for sustainable meat production - p. 11 4. Chapter 3. Sustainable food systems, development paths, and scenarios for cellular agriculture - p. 29 5. Section 2. A new frontier for protein: Novel approaches and novel products - p. 47 6. Chapter 4. Alternative proteins, extrusion, and bioprocessing - p. 49 7. Chapter 5. What should the properties of cultivated meat be? - p. 65 8. Chapter 6. Food safety of fermented proteins and cultivated meat and seafood - p. 77 9. Section 3. Tissue engineering and cellular agriculture: State of the science and technology - p. 95 10. Chapter 7. Introduction to Cultivated meat and tissue engineering - p. 97 11. Chapter 8. Cell source and Types for cultivated meat production - p. 111 12. Chapter 9. The science of stem cells and stem cell engineering for cellular agriculture - p. 125 13. Chapter 10. Scaffolds for cultivated meat: technological considerations - p. 143 14. Chapter 11. Bringing cellular agriculture to the table: The role of animal cell bioreactors - p. 161 15. Chapter 12. Cell nutrition and growth media - p. 177 16. Chapter 13. Bioprinting as a fabrication method for cultivated meat - p. 189 17. Chapter 14. Differentiation of pluripotent stem cells to skeletal muscle for cultivated meat applications - p. 203 18. Chapter 15. Scientific issues and challenges with production and refining edible oils and fats - p. 215 19. Chapter 16. Acellular products from cells - p. 233 20. Chapter 17. Manufacture of Hybrid alternative protein food products using a combination of plant-based ingredients, fermentation-derived ingredients, and animal cells - p. 251 21. Chapter 18. Cultivated poultry and seafood: Opportunities and future challenges - p. 267 22. Section 4. Fermentation-derived foods and cellular agriculture: State of the science and technology - p. 293 23. Chapter 19. Introduction to fermentation technologies and techniques - p. 295 24. Chapter 20. The role of bacterial cellulose in cellular agriculture - p. 311 25. Chapter 21. Case study on whey protein from fermentation - p. 323 26. Chapter 22. Commercial opportunities, future directions, and Novel approaches to fermentation - p. 343 27. Section 5. Cellular agriculture and sustainability - p. 359 28. Chapter 23. The potential for cellular agriculture to advance sustainable development goals - p. 361 29. Chapter 24. Environmental impacts of cellular agriculture - p. 379 30. Chapter 25. Cellular agriculture and the circular economy - p. 393 31. Chapter 26. Cellular agriculture and public health, nutrition, and food security - p. 407 32. Chapter 27. Potential benefits of cellular agriculture - p. 423 33. Section 6. Social, legal, and ethical dimensions - p. 435 34. Chapter 28. The ethics of cellular agriculture - p. 437 35. Chapter 29. Cellular agriculture and intellectual property law - p. 455 36. Chapter 30. Techno-economic assessments of cellular agriculture - p. 469 37. Chapter 31. Education and training - p. 487 38. Chapter 32. The political economy of cellular agriculture - p. 515 39. Section 7. Conclusion - p. 527 40. Chapter 33. Cellular agriculture and the future of food - p. 529 41. Glossary - p. 533 42. Index - p. 545
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.
1. Section 1. Introduction - p. 1 2. Chapter 1. The foundations of cellular agriculture: science, technology, sustainability and society - p. 3 3. Chapter 2. Cultivated meat: disruptive technology for sustainable meat production - p. 11 4. Chapter 3. Sustainable food systems, development paths, and scenarios for cellular agriculture - p. 29 5. Section 2. A new frontier for protein: Novel approaches and novel products - p. 47 6. Chapter 4. Alternative proteins, extrusion, and bioprocessing - p. 49 7. Chapter 5. What should the properties of cultivated meat be? - p. 65 8. Chapter 6. Food safety of fermented proteins and cultivated meat and seafood - p. 77 9. Section 3. Tissue engineering and cellular agriculture: State of the science and technology - p. 95 10. Chapter 7. Introduction to Cultivated meat and tissue engineering - p. 97 11. Chapter 8. Cell source and Types for cultivated meat production - p. 111 12. Chapter 9. The science of stem cells and stem cell engineering for cellular agriculture - p. 125 13. Chapter 10. Scaffolds for cultivated meat: technological considerations - p. 143 14. Chapter 11. Bringing cellular agriculture to the table: The role of animal cell bioreactors - p. 161 15. Chapter 12. Cell nutrition and growth media - p. 177 16. Chapter 13. Bioprinting as a fabrication method for cultivated meat - p. 189 17. Chapter 14. Differentiation of pluripotent stem cells to skeletal muscle for cultivated meat applications - p. 203 18. Chapter 15. Scientific issues and challenges with production and refining edible oils and fats - p. 215 19. Chapter 16. Acellular products from cells - p. 233 20. Chapter 17. Manufacture of Hybrid alternative protein food products using a combination of plant-based ingredients, fermentation-derived ingredients, and animal cells - p. 251 21. Chapter 18. Cultivated poultry and seafood: Opportunities and future challenges - p. 267 22. Section 4. Fermentation-derived foods and cellular agriculture: State of the science and technology - p. 293 23. Chapter 19. Introduction to fermentation technologies and techniques - p. 295 24. Chapter 20. The role of bacterial cellulose in cellular agriculture - p. 311 25. Chapter 21. Case study on whey protein from fermentation - p. 323 26. Chapter 22. Commercial opportunities, future directions, and Novel approaches to fermentation - p. 343 27. Section 5. Cellular agriculture and sustainability - p. 359 28. Chapter 23. The potential for cellular agriculture to advance sustainable development goals - p. 361 29. Chapter 24. Environmental impacts of cellular agriculture - p. 379 30. Chapter 25. Cellular agriculture and the circular economy - p. 393 31. Chapter 26. Cellular agriculture and public health, nutrition, and food security - p. 407 32. Chapter 27. Potential benefits of cellular agriculture - p. 423 33. Section 6. Social, legal, and ethical dimensions - p. 435 34. Chapter 28. The ethics of cellular agriculture - p. 437 35. Chapter 29. Cellular agriculture and intellectual property law - p. 455 36. Chapter 30. Techno-economic assessments of cellular agriculture - p. 469 37. Chapter 31. Education and training - p. 487 38. Chapter 32. The political economy of cellular agriculture - p. 515 39. Section 7. Conclusion - p. 527 40. Chapter 33. Cellular agriculture and the future of food - p. 529 41. Glossary - p. 533 42. Index - p. 545
