Towards biomanufacturing of cultured meat

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Towards biomanufacturing of cultured meat
Towards biomanufacturing of cultured meat
Journal Title:
Trends in Biotechnology
Publication Date:
31 January 2023
Yap, W. S., Choudhury, D., & Suntornnond, R. (2023). Towards biomanufacturing of cultured meat. Trends in Biotechnology, 41(3), 292–294.
Cultured meat has emerged as a promising alternative to conventional meat due to its potential to be healthier, more humane, and sustainable. The development of serum-free media by Messmer et al. and the adaptation of soy protein as edible scaffolds by Ben-Arye et al. highlight innovations in this nascent field.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This research / project is supported by the National Research Foundation, Singapore - Singapore Food Story R&D Programme
Grant Reference no. : H20H8a0003
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