Cultured Meat

Cultured meat is a meat produced by in vitro cell cultures of animal cells. It is a form of cellular agriculture.

Cultured meat is produced using tissue engineering techniques traditionally used in regenerative medicines. The concept of cultured meat was popularized by Jason Matheny in the early 2000s after he co-authored a paper on cultured meat production and created New Harvest, the world's first nonprofit organization dedicated to in-vitro meat research.

Cultured meat has the potential to address substantial global problems of the environmental impact of meat production, animal welfare, food security and human health.

How You Will Benefit

(I) Insights, and validations about the following topics:

Chapter 1: Cultured Meat
Chapter 2: Biotech Foods
Chapter 3: Quorn
Chapter 4: Bioart
Chapter 5: Cellular Agriculture Society
Chapter 6: Divestment
Chapter 7: Food Vs. Feed
Chapter 8: List Of Meat Substitutes
Chapter 9: Eco-Economic Decoupling
Chapter 10: Timeline Of Cellular Agriculture
Chapter 11: Tissue Culture
Chapter 12: New Harvest

(II) Answering the public top questions about cultured meat.
(III) Real world examples for the usage of cultured meat in many fields.
(IV) 17 appendices to explain, briefly, 266 emerging technology in each industry to have 360-degree full understanding of cultured meat' technologies.

Who This Book Is For

Professionals, undergraduate and graduate students, enthusiasts, hobbyists, and those who want to go beyond basic knowledge or information for any kind of cultured meat.