Cellular Agriculture: Developing Animal Products with Animal Cells provides a comprehensive overview of cellular agriculture. With chapters on potential applications and challenges, science and technology, cultural impact and economics, the book provides a one-stop reference. It was edited by the founder of the Cellular Agriculture Society, and is written by leading industry professionals, including academic researchers and CEOs of successful business start-ups. Cellular Agriculture is the science or practice of farming products from animal cells rather than entire animals. This includes, but is not limited to, food animal products like meat, milk and eggs, as well as leather, silk and other materials.
Table of Contents
I. Introduction to Cellular Agriculture
II. Cellular Agriculture in Application: Potential Benefits and Drawbacks 2. Humanity: Affecting Human Society 3. Animals: Livestock, Seafood, and Wildlife 4. Environment: Considering UN SDGs and Sustainability
III. Science of Cellular Agriculture 5. Cells 6. Media 7. Bioprocess 8. Automation 9. Scaffolding 10. Products Beyond the 1st Generation
IV. Sociological and Cultural Dynamics 11. Consumer Acceptance 12. Implications for Youth 13. Regulation of Cell-based Meat 14. Interplanetary Prospects
V. Global Economics and Technology Transfer 15. North America 16. South America 17. Europe 18. Asia 19. Australia 20. Africa
