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Cellular Agriculture
Author(s):
- Dilek Ercili-CuraSenior Specialist, Food ApplicationsSolar FoodsEmail: [email protected]More by Dilek Ercili-Cura
- Dorothee BarthChief Technology Officer, Partner & FounderVTT Technical Research Centre of Finland LtdEmail: [email protected]More by Dorothee Barth
Publication Date:
March 16, 2021
Copyright ©
2021 American Chemical Society
eISBN:
9780841299085
DOI:
10.1021/acs.infocus.7e4007
Read Time:
six to seven hours
Collection:
iftbioph
Publisher:
American Chemical Society
Cellular agriculture, also called lab-grown food, promises to provide alternative food options to current agriculture practices. Cellular agriculture is food grown in laboratories and bioreactors rather than on fields, relying on cultivation of cells under controlled conditions, with minimal use of natural resources and lower greenhouse gas emission costs than in traditional practices. It gives us the prospect of consuming the same foods such as a dairy ice cream or a burger. And it can further broaden the variety of textures, flavors, nutrition, and health-promoting aspects that food can deliver.
Cellular Agriculture: Lab-Grown Foods gives an overview of the broad range of approaches to cellular agriculture, the current state of scale and regulations, and the results it brings about in terms of environmental footprint and consumer attitudes. Cellular Agriculture: Lab-Grown Foods was organized by Solar Foods, a food-tech company that develops a cell-based food protein produced from CO2 and electricity. A fruitful collaboration with VTT Technical Research Center of Finland Ltd allowed conceptualizing and streamlining of the written and visual content in the book.
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Detailed Table of Contents
About the Series
Preface
Chapter 1.
Introduction
1.1
Sustainable Food System
1.1.1
Impact of Food System on Climate
1.1.2
Impact Food System on the Environment
1.1.3
Impact Food Systems on the Wellbeing of Humans and Animals
1.2
Cellular Agriculture
1.3
Insider Q&A
1.4
Insider Q&A
1.5
That’s a Wrap
1.6
Read These Next
Chapter 2.
Single-Cell Proteins
2.1
Contributing Authors
2.2
What is Single-Cell Protein?
2.3
SCP from Bacteria and Yeasts Grown by Traditional Fermentation
2.4
SCP from Fungi: Mycoproteins
2.4.1
Mycoprotein for Food
2.4.2
Mycoprotein for Feed
2.4.3
Insider Q&A
2.5
SCP from Bacteria Grown by Gas Fermentation
2.5.1
Hydrogen-Oxidizing Bacteria
2.5.2
Methanotrophic Bacteria
2.6
Algae
2.6.1
Cyanobacteria (Prokaryotes)
2.6.2
Eukaryotic Microalgae
2.6.3
Overview of Nutritional Content
2.7
That’s a Wrap
2.8
Read These Next
Chapter 3.
Acellular Products
3.1
What Are Acellular Products?
3.1.1
Recombinant Protein Technology
3.1.2
Recombinant Food Proteins
3.2
Insider Q&A
3.3
That’s a Wrap
3.4
Read These Next
Chapter 4.
Cell-Cultured Products
4.1
Contributing Authors
4.2
What Are Cell-Cultured Products?
4.3
Plant Cells Grown in Bioreactors
4.4
Cell-Cultured Meat
4.4.1
Cultured Meat from Skeletal Muscle Stem (Satellite) Cells
4.4.2
Source of Cell Matters
4.4.3
Optimal and Sustainable Growth Medium Is a Prerequisite for Cultured Meat Production
4.4.4
Expansion of Cells Using Bioreactors
4.4.5
Tissue Engineering—Use of Scaffolds to Produce a Piece of Cultured Meat
4.4.6
Functional Attributes and Sensory and Nutritional Value of Cultured Meat
4.4.7
Status in the World by 2019
4.4.8
Insider Q&A
4.4.9
Are We There Yet?
4.5
That’s a Wrap
4.6
Read These Next
Chapter 5.
Production Technologies
5.1
Contributing Authors
5.2
Cellular Agriculture Production
5.3
Basics of Bioproduction
5.3.1
Common Forms of Bioreactors
5.3.2
Mode of Operation
5.3.3
Sterilization and Cleaning of Equipment
5.4
Specific Requirements in Process Design Related to Organisms and Substrate
5.4.1
Heterotrophic Organisms
5.4.2
Gas Fermentation
5.4.3
Photosynthetic Organisms
5.4.4
Plant Cell Cultures
5.4.5
Cultured Meat—Bioreactor Design and 3D Printing
5.5
Downstream Processing
5.6
That’s a Wrap
5.7
Read These Next
Chapter 6.
Environmental Impacts of Cellular Agriculture
6.1
Contributing Author
6.2
Environmental Impacts of Food Systems
6.2.1
Contribution of Agriculture to Planetary Boundaries
6.2.2
Future Trends
6.3
Life Cycle Assessment
6.3.1
System Boundaries
6.3.2
FU and Coproduct Allocation
6.3.3
Life Cycle Impact Assessment
6.4
Environmental Impact of Cellular Agriculture
6.4.1
Land Use
6.4.2
Energy Use
6.4.3
Climate Change Impact
6.4.4
Water Use
6.4.5
Eutrophication
6.4.6
Biodiversity
6.4.7
Resilience to Environmental Changes
6.5
Conclusions
6.6
That’s a Wrap
6.7
Read These Next
Chapter 7.
Safety and Regulations
7.1
Contributing Authors
7.2
Why Do We Need to Consider Safety?
7.3
Safety Concerns
7.4
Regulatory Status
7.4.1
Regulatory Status in the EU
7.4.2
Regulatory Status in the United States
7.5
That’s a Wrap
7.6
Read These Next
Chapter 8.
Public Understanding and the Perceptions of Cellular Agriculture: The Case of Cultured Meat
8.1
Contributing Author
8.2
Introduction
8.3
Why Should We Have Cultured Meat? Environmental, Animal Welfare, and Food Safety
8.4
Consumer Perceptions and Anticipated Acceptance of Cultured Meat
8.5
Perceptions of Potential Societal Impacts of Cultured Meat
8.6
Insider Q&A
8.7
Conclusions
8.8
That’s a Wrap
8.9
Read These Next
References
Footnotes
Index
Reviewer quotes
Get an overview of both the emerging field as well as the future of cellular agriculture
An excellent overview of the developments and possible technologies to produce alternative proteins.
Learn how foods grown in labs address our current and future environmental challenges
The text did a good job of framing the environmental challenges imposed by traditional agriculture and how cellular agriculture projects to address those challenges. I would recommend this work to anyone looking for an introduction to the scientific, technical, environmental, and economic issues that will play a major role in the advancement of cellular agriculture. I think readers would be best suited by having some technical background, but as it is currently written this work should be accessible to undergraduates and graduate students in the life sciences.
Dilek Ercili-Cura is a Senior Specialist at Solar Foods, a food-tech company that develops a sustainable protein source for human consumption. She completed her doctoral studies in food sciences within the Marie Curie Host Fellowship project, “Enzymatic Tailoring of Protein Interactions and Functionalities in Food Matrix (PRO-ENZ).” For the past 13 years, she has worked as a scientist at VTT Technical Research Center of Finland Ltd. in close contact with academic institutions and the food industry globally. Her work is focused on the techno-functional properties of proteins, biomaterial characterization, and solutions for a resource-efficient food chain including valorization of agri-food industry byproducts and cellular agriculture concepts, especially lab-cultured proteins and microbial biomass. Together with the Solar Foods team, she is currently developing the versatile food ingredient Solein®, a single cell protein produced from air and electricity.
Dorothee Barth is a Senior Scientist in the Computational Biology group at VTT Technical Research Centre of Finland Ltd. She has a background in engineering cybernetics from the University of Stuttgart (Germany) and a PhD in control engineering, and she has applied these principles in biotechnology for the past 15 years. She has years of experience working in labs cultivating various microorganisms and analyzing the data, performing mathematical modeling and optimization of biotechnological systems. Currently, she is leading a jointly funded project advancing CO2 utilization through biotechnology, specifically through gas fermentation and microalgae.
