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Bridging the gap between the science of cultured meat and public perceptions

  • Published:2020-10 Issue: Volume:104 Page:144-152
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Tomiyama A. Janet,Kawecki N. Stephanie,Rosenfeld Daniel L.,Jay Jennifer A.,Rajagopal Deepak,Rowat Amy C.

Funder

National Institutes of Health

National Science Foundation

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference101 articles.

1. Expansion of 3D human induced pluripotent stem cell aggregates in bioreactors: Bioprocess intensification and scaling-up approaches;Abecasis;Journal of Biotechnology,2017

2. Bioprocess design considerations for cultured meat production with a focus on the expansion bioreactor;Allan;Frontiers in Sustainable Food Systems,2019

3. Pluripotent and mesenchymal stem cells—challenging sources for derivation of myoblast;Archacka,2018

4. The impact of culture on food-related behavior;Axelson;Annual Review of Nutrition,1986

5. Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat;Ben-Arye;Nature Food,2020

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