培养肉制造:技术,趋势和挑战
Marline Kirsch1, Jordi Morales-Dalmau1, Antonina Lavrentieva2
1Cultimate Foods UG Berlin/Göttingen Germany.
Engineering in life sciences
|December 13, 2023
概括
从动物细胞出生的培养肉提供了新的食品解决方案. 面对生产方面的挑战,包括媒体和消费者接受,正在为可持续的粮食未来提供解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续农业 可持续农业
背景情况:
- 全球人口增长和饮食偏好变化需要创新的食品生产方法.
- 新型食品包括来自微生物,藻类,昆虫和细胞培养的产品,包括培养的肉类.
- 培养肉,也称为干净或体外肉,涉及到肉类生产的ex vivo细胞扩张.
研究的目的:
- 提供全面的培养肉类生产概述.
- 讨论培养肉类领域的挑战和潜在解决方案.
- 整合历史,社会和技术的见解,培养肉类的发展.
主要方法:
- 从农业学上重要的物种中分离和活体扩张细胞.
- 使用支架生产非结构化的细胞生物质或结构化的肉类类型.
- 审查和分析现有的关于养殖肉类生产挑战和战略的文献.
主要成果:
- 培养肉类生产面临的障碍包括细胞来源的选择,成本效益的扩张和无残暴媒体的开发.
- 监管框架和消费者接受是影响市场可行性的关键因素.
- 这个领域需要技术的进步,可持续的做法,以及公众的看法.
结论:
- 解决媒体,监管和消费者接受方面的挑战对于成功实施培养肉至关重要.
- 培养肉为可持续食品生产提供了一个有希望的途径,与动物福利和环境问题保持一致.
- 需要进一步的研究和开发来优化生产流程并确保广泛采用.
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