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Author: Mark Post
Publisher: Burleigh Dodds Agricultural Sc
ISBN: 9781801463768
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This collection reviews current advances in cellular agriculture, focussing primarily on the emerging research in cultured meat technology. The book considers the establishment of regulatory frameworks for cultured meat in Europe, USA and Singapore and highlights the quality and sustainability issues which can arise as a result of its creation.
Author: Mark Post
Publisher: Burleigh Dodds Agricultural Sc
ISBN: 9781801463768
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This collection reviews current advances in cellular agriculture, focussing primarily on the emerging research in cultured meat technology. The book considers the establishment of regulatory frameworks for cultured meat in Europe, USA and Singapore and highlights the quality and sustainability issues which can arise as a result of its creation.
Author: Chase Purdy
Publisher: Penguin
ISBN: 0525536949
Category : Business & Economics
Languages : en
Pages : 274
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Book Description
The riveting story of the entrepreneurs and renegades fighting to bring lab-grown meat to the world. The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more than all the world's fossil-fuel-powered cars. Global animal agriculture is responsible for deforestation, soil erosion, and more emissions than air travel, paper mills, and coal mining combined. It also, of course, depends on the slaughter of more than 60 billion animals per year, a number that is only increasing as the global appetite for meat swells. But a band of doctors, scientists, activists, and entrepreneurs have been racing to end animal agriculture as we know it, hoping to fulfill a dream of creating meat without ever having to kill an animal. In the laboratories of Silicon Valley companies, Dutch universities, and Israeli startups, visionaries are growing burgers and steaks from microscopic animal cells and inventing systems to do so at scale--allowing us to feed the world without slaughter and environmental devastation. Drawing from exclusive and unprecedented access to the main players, from polarizing activist-turned-tech CEO Josh Tetrick to lobbyists and regulators on both sides of the issue, Billion Dollar Burger follows the people fighting to upend our food system as they butt up against the entrenched interests fighting viciously to stop them. The stakes are monumentally high: cell-cultured meat is the best hope for sustainable food production, a key to fighting climate change, a gold mine for the companies that make it happen, and an existential threat for the farmers and meatpackers that make our meat today. Are we ready?
Author: Paul Shapiro
Publisher: Simon and Schuster
ISBN: 1501189093
Category : Nature
Languages : en
Pages : 272
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Book Description
In this "important book that could just save your life" (Michael Greger, MD, bestselling author of How Not to Die), Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat--real meat--without the animals. From the entrepreneurial visionaries to the scientists' workshops to the big business board-rooms--he details that quest for clean meat and that's "poised to revolutionize the business of food and agriculture," (Jack Welch, former CEO of General Electric). Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species' desire for meat. But with a growing global popula-tion and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway--discovering new ways to create enough food for the world's ever-growing, ever-hungry population. Enter "cellular agriculture"--real, actual meat grown from animal cells--as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we're beginning to domesticate their cells, leaving the animals out of the equation. This is "a fascinating look at the future of food and the innovators who are working to interrupt and reinvent the food system" (Ann Veneman, former executive director of UNICEF and former US Secretary of Agriculture).
Author: Alaa El-Din A. Bekhit
Publisher: CRC Press
ISBN: 1000510743
Category : Health & Fitness
Languages : en
Pages : 408
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Book Description
In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.
Author: Robert W. Hutkins
Publisher: John Wiley & Sons
ISBN: 047027624X
Category : Technology & Engineering
Languages : en
Pages : 488
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Book Description
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
Author: Fidel Toldrá
Publisher: Springer Science & Business Media
ISBN: 0387793828
Category : Technology & Engineering
Languages : en
Pages : 495
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Book Description
Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.
Author: Bill Gates
Publisher: Vintage
ISBN: 0385546149
Category : Science
Languages : en
Pages : 201
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Book Description
#1 NEW YORK TIMES BEST SELLER • In this urgent, authoritative book, Bill Gates sets out a wide-ranging, practical—and accessible—plan for how the world can get to zero greenhouse gas emissions in time to avoid a climate catastrophe. Bill Gates has spent a decade investigating the causes and effects of climate change. With the help of experts in the fields of physics, chemistry, biology, engineering, political science, and finance, he has focused on what must be done in order to stop the planet's slide to certain environmental disaster. In this book, he not only explains why we need to work toward net-zero emissions of greenhouse gases, but also details what we need to do to achieve this profoundly important goal. He gives us a clear-eyed description of the challenges we face. Drawing on his understanding of innovation and what it takes to get new ideas into the market, he describes the areas in which technology is already helping to reduce emissions, where and how the current technology can be made to function more effectively, where breakthrough technologies are needed, and who is working on these essential innovations. Finally, he lays out a concrete, practical plan for achieving the goal of zero emissions—suggesting not only policies that governments should adopt, but what we as individuals can do to keep our government, our employers, and ourselves accountable in this crucial enterprise. As Bill Gates makes clear, achieving zero emissions will not be simple or easy to do, but if we follow the plan he sets out here, it is a goal firmly within our reach.
Author: Koert van Mensvoort
Publisher: BIS Publishers
ISBN: 9789063693589
Category : Cooking
Languages : en
Pages : 160
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Book Description
Includes the In Vitro hamburger and 45 other recipes. Beautifully designed book that will make the world think about future food.
Author: Amir Kassam
Publisher: Woodhead Publishing
ISBN: 0128164115
Category : Technology & Engineering
Languages : en
Pages : 478
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Book Description
Given the central role of the food and agriculture system in driving so many of the connected ecological, social and economic threats and challenges we currently face, Rethinking Food and Agriculture reviews, reassesses and reimagines the current food and agriculture system and the narrow paradigm in which it operates. Rethinking Food and Agriculture explores and uncovers some of the key historical, ethical, economic, social, cultural, political, and structural drivers and root causes of unsustainability, degradation of the agricultural environment, destruction of nature, short-comings in science and knowledge systems, inequality, hunger and food insecurity, and disharmony. It reviews efforts towards ‘sustainable development’, and reassesses whether these efforts have been implemented with adequate responsibility, acceptable societal and environmental costs and optimal engagement to secure sustainability, equity and justice. The book highlights the many ways that farmers and their communities, civil society groups, social movements, development experts, scientists and others have been raising awareness of these issues, implementing solutions and forging ‘new ways forward’, for example towards paradigms of agriculture, natural resource management and human nutrition which are more sustainable and just. Rethinking Food and Agriculture proposes ways to move beyond the current limited view of agro-ecological sustainability towards overall sustainability of the food and agriculture system based on the principle of ‘inclusive responsibility’. Inclusive responsibility encourages ecosystem sustainability based on agro-ecological and planetary limits to sustainable resource use for production and livelihoods. Inclusive responsibility also places importance on quality of life, pluralism, equity and justice for all and emphasises the health, well-being, sovereignty, dignity and rights of producers, consumers and other stakeholders, as well as of nonhuman animals and the natural world. Explores some of the key drivers and root causes of unsustainability , degradation of the agricultural environment and destruction of nature Highlights the many ways that different stakeholders have been forging 'new ways forward' towards alternative paradigms of agriculture, human nutrition and political economy, which are more sustainable and just Proposes ways to move beyong the current unsustainable exploitation of natural resources towards agroecological sustainability and overall sustainability of the food and agriculture system based on 'inclusive responsibility'
Author: Bogueva, Diana
Publisher: IGI Global
ISBN: 1522573518
Category : Business & Economics
Languages : en
Pages : 395
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Book Description
There are various innovations and new technologies being produced in the energy, transportation, and building industries to combat climate change and improve environmental performance, but another way to combat this is examining the world’s food resources. Currently, there are global challenges associated with livestock and meat consumption, giving way to resource scarcity and the inability to sustain animal agriculture. Environmental, Health, and Business Opportunities in the New Meat Alternatives Market is a pivotal reference source that provides vital research on the development of plant-based foods and nutritional outcomes. Through analyzing innovative and disruptive trends in the food industry, it presents opportunities utilizing meat alternatives to create a more engaged consumer, a stronger economy, and a better environment. Highlighting topics such as meat consumption, nutrition, health, and gender perspectives, this book is ideally designed for policymakers, economists, health professionals, nutritionists, technology developers, academicians, and graduate-level students.
