Buch, Englisch, Format (B × H): 191 mm x 234 mm, Gewicht: 1180 g
Technology, Society, Sustainability and Science
Buch, Englisch, Format (B × H): 191 mm x 234 mm, Gewicht: 1180 g
ISBN: 978-0-443-18767-4
Verlag: Elsevier Science & Technology
Autoren/Hrsg.
Fachgebiete
- Wirtschaftswissenschaften Betriebswirtschaft Bereichsspezifisches Management Marketing
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
- Naturwissenschaften Agrarwissenschaften Tierhaltung
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
Weitere Infos & Material
Section 1: Introduction
1. Introduction to The foundations of cellular agriculture: science and society
2. Cultivated meat: disruptive technology for sustainable meat production
3. Sustainable food systems, development paths, and scenarios for cellular agriculture
Section 2: A New Frontier for Protein: Novel Approaches and Novel Products
4. Alternative Proteins, Extrusion, and Bioprocessing
5. What should the properties of cultivated meat be?
6. Food Safety of Fermented Proteins and Cultivated Meat and Seafood
Section 3: Tissue Engineering and Cellular Agriculture: State of the Science and Technology
7. Introduction to Cultured Meat and Tissue Engineering
8. Cell Source and Types for Cultivated Meat Production
9. The Science of Stem Cells - and Stem Cell Engineering - for Cellular Agriculture
10. Scaffolds for Cultured Meat: Technological Considerations
11. Engineering Bioreactors
12. Cell Nutrition and Growth Media
13. 3D Bioprinting
14. Cell Fate and Patterning
15. Scientific Issues and Challenges with Production and Refining Edible Oils and Fats
16. Acellular Products from Cells
17. Manufacture of Hybrid Alternative Protein Food Products Using a Combination of Plant-based Ingredients, Fermentation-derived Ingredients and Animal Cells
18. Cultivated Poultry and Seafood: Opportunities and Future Challenges
Section 4: Fermentation- Derived Foods and Cellular Agriculture: State of the Science and Technology
19. Introduction to Fermentation Technologies and Techniques
20. The Role of Bacterial Cellulose in Cellular Agriculture
21. Case Study on Whey Protein from Fermentation
22. Introduction to commercial opportunities, future directions, and novel approaches to fermentation.
Section 5: Cellular Agriculture and Sustainability
23. The Potential for Cellular Agriculture to Help Reach the Sustainable Development Goals
24. Environmental impacts of cellular agriculture
25. Cellular Agriculture in the Circular Economy
26. Cellular Agriculture and Food Security, Nutrition and Public Health
27. The Promise of Cellular Agriculture
Section 6: Social, Legal and Ethical Dimensions
28. The Ethics of Cellular Agriculture
29. Cellular Agriculture and Intellectual Property Law
30. Techno-Economic Assessments of Cellular Agriculture
31. Education and Training
32. The Political Economy of Cellular Agriculture
Section 7: Conclusion
33. Cellular Agriculture and the Future of Food
Glossary of Terms