生物技术
合成生物学
生物过程
生物
新兴技术
动物福利
商业化
生化工程
业务
计算机科学
计算生物学
营销
工程类
生态学
古生物学
人工智能
作者
Beatriz Martins,Arthur Bister,Richard G. J. Dohmen,Manuela Gouveia,Rui Hueber,Lea Melzener,Tobias Messmer,Joanna Papadopoulos,Joana Pimenta,Dhruv Raina,Lieke Schaeken,Stephen G. Shirley,Benjamin Pierre Bouchet,Joshua E. Flack
出处
期刊:Annual Review of Animal Biosciences
[Annual Reviews]
日期:2024-02-15
卷期号:12 (1): 345-368
被引量:8
标识
DOI:10.1146/annurev-animal-021022-055132
摘要
Cultured meat is an emerging biotechnology that aims to produce meat from animal cell culture, rather than from the raising and slaughtering of livestock, on environmental and animal welfare grounds. The detailed understanding and accurate manipulation of cell biology are critical to the design of cultured meat bioprocesses. Recent years have seen significant interest in this field, with numerous scientific and commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, and myriad challenges remain, spanning the entire bioprocess. From a cell biological perspective, these include the identification of suitable starting cell types, tuning of proliferation and differentiation conditions, and optimization of cell–biomaterial interactions to create nutritious, enticing foods. Here, we discuss the key advances and outstanding challenges in cultured meat, with a particular focus on cell biology, and argue that solving the remaining bottlenecks in a cost-effective, scalable fashion will require coordinated, concerted scientific efforts. Success will also require solutions to nonscientific challenges, including regulatory approval, consumer acceptance, and market feasibility. However, if these can be overcome, cultured meat technologies can revolutionize our approach to food.
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