Cultivated Meat : Technologies, Commercialization and Challenges / edited by Carlos Ricardo Soccol, Carla Forte Maiolino Molento, Germano Glufke Reis, Susan Grace Karp.

Format:

Book

Contributor:

Soccol, Carlos Ricardo, editor.

Language:

English

Subjects (All):

Proteins.

Biomaterials.

Animal biotechnology.

Food science.

Biomaterials-Proteins.

Animal Biotechnology.

Food Engineering.

Local Subjects:

Biomaterials-Proteins.

Animal Biotechnology.

Food Engineering.

Physical Description:

1 online resource (440 pages)

Edition:

1st ed. 2024.

Place of Publication:

Cham : Springer Nature Switzerland : Imprint: Springer, 2024.

Summary:

Cultivated meat is an emerging substitute for conventional meat that is not associated with animal farming and slaughtering. Instead, animal cells are cultivated in bioreactors and post-processed into “artificial” meat products. Although this new technology solves several ethical and environmental problems, there are techno-economic challenges that need to be addressed to make the commercial-scale production of cultivated meat a real perspective. This book addresses fundamental aspects of new food systems, animal cell culture and cultivated meat production, including cell lines, culture media, microcarriers and scaffolds, bioreactors, downstream processes, formulation, packaging, quality control, scale-up, and waste management. Also, aspects related to commercialization, market, patents, legislation, global and regional policies, and sustainability metrics such as life-cycle assessment, together with a bioeconomy perspective analysis, are reviewed. Finally, case studies are presented and the challenges and future prospects for cultivated meat production are proposed. This book is a collection of 20 chapters written by specialists in the field.

Contents:

Introduction to new food systems

Introduction to animal cell culture

Cell lines for cultivated meat production

Culture medium for cultivated meat

Microcarriers and scaffolds in cultivated meat production

Bioreactors for cultivated meat production

Modeling and Simulation of Cell Cultures in Cultivated Meat Production.-Downstream processes for cultivated meat

Ingredients and formulation of cultivated meat products.-Packaging, conservation and shelf life of cultivated meat

Quality and Risk Control in Cultivated Meat Production

Scaling up of cultivated meat production process

Waste management in cultivated meat production

Environmental Impacts of Cultivated Meat

Regulatory Aspects of Cultivated Meat

Forecasting the market potential and consumer acceptance of cultivated meat

Cultivated meat and bioeconomy in tandem: unlocking the sustainability implications of transformative food supply chains

Global and regional policies for cultivated meat

Patents and innovations in cultivated meat production

Future Feast: Mapping the Cultivated Meat Sector

Challenges and prospects for cultivated meat production.

Notes:

Includes bibliographical references.

ISBN:

3-031-55968-1