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- Cellular Agriculture: Biotechnology for Sustainable Food
Cellular Agriculture: Biotechnology for Sustainable Food
This Research Topic showcases advances in biotechnology related to the food science of protein-containing products such as milk and eggs, as well as tissue-based foods such as meat and fish. Protein and lipid production using fermentation technologies, cell scaffolding, media formulation, bioreactor design and bioprinting, as well as scale-up conditions with an eye toward industrial-scale production are among the topics covered.
Read this article collection with 34 expert contributors, 252,000 views and downloads, and featured in The New York Times.
Related research topics open for submissions
Diets, Public Health and Environmental Degradation: Trade-offs, Synergies, and Policy Interventions
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Micronutrients and Fatty Acids in Precision Nutrition Strategies
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Insects: a Source of Safe and Sustainable Food?
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The Chemistry of Food in the Advent of Sustainable Diets
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Exploration of Underutilized Food Sources and By-products to Reduce Food Losses and Waste
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Molecular Interventions and Sustainability
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Electrophysiology as a Path to Sustainable Crop and Food Production
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COVID-19: Food System Frailties and Opportunities
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Consumer Behavior and Sustainability in the Food Chain
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Betaines: Metabolites without Limitations
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Edible Insects: From Farm to Fork
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