Cultivated Meat Bioprocessing by Antonina Lavrentieva, Jette Feveile Young

This book reviews cellular agriculture, with a particular focus on the innovative technology of cultivated meat. By exploring the fundamentals of cell culture and tissue engineering, it offers a comprehensive understanding of the essentials of cultivated meat technology and the transfer of know-how from red biotechnology.

The chapters cover a range of critical topics, including bioprocess engineering for cultivated meat, the development of cell culture media, and the intricacies of bioreactor design and engineering. Readers will discover the latest advancements in edible scaffold materials and gain insights into the safety aspects of cultivated meat production, such as genetic manipulation and microbiological considerations. The book also addresses consumer and societal perspectives, encouraging readers to reflect on the ethical and environmental implications of this emerging technology.

Given its breadth, this volume is an essential resource for researchers, scientists, and professionals in the fields of food technology, biotechnology, and environmental science. It is also highly relevant for policymakers and industry leaders seeking to understand the potential and challenges of cultivated meat.