BOOK RELEASE: Advances in cultured meat technology

With the global population set to skyrocket to over nine billion by 2050, agricultural production has intensified to mirror this growth.

However, with conventional agriculture criticised for its impact on animal welfare, biodiversity loss, soil degradation and contribution to climate change, the global research community are collaborating to actively seek other alternative, sustainable models of food production.

It’s been suggested that lab-grown meat – more commonly known as cultivated meat – can generate up to 96% lower greenhouse gas (GHG) emissions than conventional meat production. It also helps meet the desires of meat eaters without harming animals.

The field of cellular agriculture

This new book published by Burleigh Dodds Science Publishing reviews the growing interest and emergence in the field of cellular agriculture and its role in cultured meat product development.

Advances in cultured meat technology is the latest publishing venture from Professor Mark Post, Professor Che Connon and Dr Chris Bryant and includes contributions from some of the world’s most pioneering scientists in the field.

For those that may recognise the name, Professor Mark Post created the world’s first lab-grown ‘beef’ burger back in 2013.

*SPECIAL OFFER*

Benefit from 20% off the book if purchased via the Burleigh Dodds website. Enter code CM20 at checkout to receive this discount. (Note: code expires 30^th November 2023).