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Cellular Agriculture
Technology, Society, Sustainability and Science
- 1st Edition - November 17, 2023
- Editors: Evan D. G. Fraser, David L. Kaplan, Lenore Newman, Rickey Y. Yada
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 8 7 6 7 - 4
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 8 7 6 6 - 7
Cellular Agriculture: Technology, Society, Sustainability and Science provides a state-of-the-art review of cellular agriculture technologies. From cell selection to scaffoldi… Read more
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Request a sales quoteCellular 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.
- Written by industry and academic experts for balanced perspective
- Presents foundational information with practical application insights
- Includes chapters on regulatory and policy issues
- Reviews the sustainability challenges of alternative proteins
Industry and academic professionals seeking to engineer alternative protein products and ingredients.Those interested in pursuing a career or research in cellular agriculture including new graduate students with undergraduate degrees in fields such as chemistry, engineering or food science
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Foreword
- Acknowledgments
- Section 1. Introduction
- Chapter 1. The foundations of cellular agriculture: science, technology, sustainability and society
- 1. Introduction
- 2. The current state of the science and technology
- 3. The potential of cellular agriculture to be part of a green sustainability transformation
- 4. Social, ethical, and regulatory considerations
- 5. Conclusions: anticipating the future by reflecting on the past
- Chapter 2. Cultivated meat: disruptive technology for sustainable meat production
- 1. Introduction
- 2. Cell sources for cultivated meat production
- 3. Differentiation of cells for cultivated meat production
- 4. From cells to tissues—the process of biomanufacturing cultivated meat cuts
- 5. Cultivated meat quality
- 6. Advantages of cultivated meat production over conventionally sourced meat
- 7. Overview of the cultivated meat industry
- 8. Aleph Farms case study
- 9. Summary
- Chapter 3. Sustainable food systems, development paths, and scenarios for cellular agriculture
- 1. Introduction
- 2. Sustainable food systems
- 3. Cellular agriculture paths
- 4. Conclusion
- Section 2. A new frontier for protein: Novel approaches and novel products
- Chapter 4. Alternative proteins, extrusion, and bioprocessing
- 1. Introduction
- 2. Alternative protein sources
- 3. Mechanical operation for texturizing the nonanimal proteins through bioprocessing
- 4. Barriers influencing the adoption of alternative proteins by consumers
- 5. Conclusion
- Chapter 5. What should the properties of cultivated meat be?
- 1. Introduction: The context of cultivated meat development
- 2. The production process of cultivated meat
- 3. The properties of cultivated meat
- 4. Conclusion
- Chapter 6. Food safety of fermented proteins and cultivated meat and seafood
- 1. Introduction
- 2. Safety assessment of fermented proteins
- 3. Safety assessment for cultivated meat and seafood
- 4. General safety issues for fermented and cultivated food manufacturing
- 5. Conclusions
- Section 3. Tissue engineering and cellular agriculture: State of the science and technology
- Chapter 7. Introduction to Cultivated meat and tissue engineering
- 1. What is cultivated meat and why is it needed?
- 2. Getting technical: from cells to tissues
- 3. Bringing cultivated meat to market: advances and remaining challenges
- 4. Summary
- Chapter 8. Cell source and Types for cultivated meat production
- 1. Introduction
- 2. Workflow for cultivated meat production
- 3. Cell sourcing strategies
- 4. Cell types required for cultivated meat production
- 5. Considerations to achieve efficient cultivated meat production
- 6. Summary
- Chapter 9. The science of stem cells and stem cell engineering for cellular agriculture
- 1. Introduction
- 2. Adult stem cells
- 3. Genetically modified adult stem cells
- 4. Pluripotent stem cells
- 5. Further challenges
- 6. Summary
- Chapter 10. Scaffolds for cultivated meat: technological considerations
- 1. Introduction
- 2. Scaffolding biomaterials for cultivated meat
- 3. Scaffolding technologies
- 4. Summary
- Chapter 11. Bringing cellular agriculture to the table: The role of animal cell bioreactors
- 1. Introduction
- 2. Bioreactors and their design
- 3. Conclusions and future perspectives
- Chapter 12. Cell nutrition and growth media
- 1. Introduction
- 2. Growth media compositions and cellular requirements
- 3. Medium component sourcing and medium categories
- 4. Toward animal-free, cost-effective media
- 5. Recycling medium components
- 6. Removing media components
- 7. Reducing the concentration of and replacement of medium components
- 8. Challenges and opportunities
- 9. Summary
- Chapter 13. Bioprinting as a fabrication method for cultivated meat
- 1. Introduction
- 2. Overview of bioprinting
- 3. Bioprinters
- 4. Translation of benchtop practices
- 5. Current academic and industry applications
- 6. Final remarks
- Chapter 14. Differentiation of pluripotent stem cells to skeletal muscle for cultivated meat applications
- 1. Introduction
- 2. Muscle development in vivo from epiblast to muscle: developmental stages, gene markers, and key signals
- 3. Recapitulating muscle development in vitro: directed differentiation inspired by embryonic development
- 4. Organoids as a novel approach for the generation of skeletal muscle in vitro
- 5. Direct reprogramming of PSCs by the overexpression of master myogenic transcription factors
- 6. Summary
- Chapter 15. Scientific issues and challenges with production and refining edible oils and fats
- 1. Introduction to edible fats and oils
- 2. The major oils crops in the world: their potential and drawbacks
- 3. Alternative approaches to animal fats and tropical butters
- 4. Oils and fats refining
- 5. Summary
- Chapter 16. Acellular products from cells
- 1. Introduction
- 2. Engineering microorganisms for precision fermentation
- 3. Examples of acellular products in the food industry
- 4. Conclusion: challenges and perspectives
- Chapter 17. Manufacture of Hybrid alternative protein food products using a combination of plant-based ingredients, fermentation-derived ingredients, and animal cells
- 1. Introduction
- 2. Hybrid alternative protein products
- 3. Conclusions and outlook
- Chapter 18. Cultivated poultry and seafood: Opportunities and future challenges
- 1. Introduction
- 2. Poultry cells—isolation and cultivation
- 3. Seafood cells—isolation and cultivation
- 4. Manufacturing of poultry and seafood products
- 5. Leading companies in poultry and seafood cultivation
- 6. Sensory perception and consumer acceptance
- 7. Safety requirements
- 8. Opportunities and challenges
- Section 4. Fermentation-derived foods and cellular agriculture: State of the science and technology
- Chapter 19. Introduction to fermentation technologies and techniques
- 1. Introduction
- 2. Recombinant protein expression hosts
- 3. State of the field
- 4. Genetic engineering considerations to increase yield
- 5. Conclusion and outlook
- Chapter 20. The role of bacterial cellulose in cellular agriculture
- 1. Introduction
- 2. Bacterial cellulose: A brief introduction
- 3. Production methods of bacterial cellulose
- 4. Applications of bacterial cellulose in cellular agriculture
- 5. Conclusion
- Chapter 21. Case study on whey protein from fermentation
- 1. Company outline, mission, and vision
- 2. Nonanimal whey protein (BLG)
- 3. Production
- 4. Life cycle assessment
- 5. Regulatory considerations
- 6. Nomenclature and labeling
- 7. Summary
- Chapter 22. Commercial opportunities, future directions, and Novel approaches to fermentation
- 1. Introduction
- 2. Fermentation as a solution
- 3. Improving the nutritional value of CM
- 4. Harnessing the full potential of fermentation
- 5. Commercial opportunities and landscape
- 6. Greatest obstacles for commercialization—regulations and consumer acceptance
- 7. Conclusion
- Section 5. Cellular agriculture and sustainability
- Chapter 23. The potential for cellular agriculture to advance sustainable development goals
- 1. Introduction
- 2. Cellular agriculture and the sustainable development goals
- 3. Conclusion
- Chapter 24. Environmental impacts of cellular agriculture
- 1. Environmental assessment methods
- 2. Life cycle assessments of cellular agriculture
- 3. Conclusions
- Chapter 25. Cellular agriculture and the circular economy
- 1. Introduction
- 2. Overview of cellular agriculture's environmental, economic, social, and cultural implications
- 3. Circular economy opportunities for cellular agriculture
- 4. Conclusion
- Chapter 26. Cellular agriculture and public health, nutrition, and food security
- 1. Introduction
- 2. Cellular agriculture and public health
- 3. Cellular agriculture and human nutrition
- 4. Cellular agriculture and food security
- 5. Policy and governance implications
- 6. Conclusion
- Chapter 27. Potential benefits of cellular agriculture
- 1. Introduction
- 2. Potential benefits to Earth's nonhuman population
- 3. Potential impacts of cellular agriculture on human health
- 4. Potential benefits to the environment
- 5. Summary
- Section 6. Social, legal, and ethical dimensions
- Chapter 28. The ethics of cellular agriculture
- 1. Introduction
- 2. Basic ethical concepts: a brief overview
- 3. The history of animals for food and animal welfare
- 4. The socioenvironmental impact of conventional and cultivated meat production
- 5. Agricultural labor and livelihoods
- 6. The diffusion of cellular agriculture technology in non-Western contexts
- 7. Cellular agriculture, the moral imagination, and ethical communication
- 8. Conclusion
- Chapter 29. Cellular agriculture and intellectual property law
- 1. Demystifying IP in cellular agriculture
- 2. Trade secrets and patents: From innovation flourishing to capital investment
- 3. Trademarks: Obtaining market access and consolidating market share
- 4. Trademarks for cellular agriculture products under the TRIPS agreement
- 5. Forward-looking: IP in cellular agriculture as vector for social progress
- Chapter 30. Techno-economic assessments of cellular agriculture
- 1. Introduction
- 2. Existing ACBM TEAs capital expenditures
- 3. Existing ACBM TEAs operating expenditures
- 4. TEA results summary and conclusion
- Chapter 31. Education and training
- 1. Introduction
- 2. Cellular agriculture: A diverse field in a broad context
- 3. Who are we training (or retraining) and why
- 4. Current resources and needs
- 5. Future needs
- Chapter 32. The political economy of cellular agriculture
- 1. Introduction
- 2. Political economy of animal food production
- 3. Political economy of cellular agriculture
- 4. Political economy of opposition
- 5. Conclusion
- Section 7. Conclusion
- Chapter 33. Cellular agriculture and the future of food
- Glossary
- Index
- No. of pages: 576
- Language: English
- Edition: 1
- Published: November 17, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780443187674
- eBook ISBN: 9780443187667
EF
Evan D. G. Fraser
DK
David L. Kaplan
LN
Lenore Newman
RY