LEADER 04038nam 22005775 450 001 9910865279403321 005 20251113185837.0 010 $a3-031-55968-1 024 7 $a10.1007/978-3-031-55968-6 035 $a(MiAaPQ)EBC31458360 035 $a(Au-PeEL)EBL31458360 035 $a(CKB)32245820700041 035 $a(DE-He213)978-3-031-55968-6 035 $a(EXLCZ)9932245820700041 100 $a20240605d2024 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCultivated Meat $eTechnologies, Commercialization and Challenges /$fedited by Carlos Ricardo Soccol, Carla Forte Maiolino Molento, Germano Glufke Reis, Susan Grace Karp 205 $a1st ed. 2024. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2024. 215 $a1 online resource (440 pages) 311 08$a3-031-55967-3 320 $aIncludes bibliographical references. 327 $aIntroduction to new food systems -- Introduction to animal cell culture -- Cell lines for cultivated meat production -- Culture medium for cultivated meat -- Microcarriers and scaffolds in cultivated meat production -- Bioreactors for cultivated meat production -- Modeling and Simulation of Cell Cultures in Cultivated Meat Production.-Downstream processes for cultivated meat -- Ingredients and formulation of cultivated meat products.-Packaging, conservation and shelf life of cultivated meat -- Quality and Risk Control in Cultivated Meat Production -- Scaling up of cultivated meat production process -- Waste management in cultivated meat production -- Environmental Impacts of Cultivated Meat -- Regulatory Aspects of Cultivated Meat -- Forecasting the market potential and consumer acceptance of cultivated meat -- Cultivated meat and bioeconomy in tandem: unlocking the sustainability implications of transformative food supply chains -- Global and regional policies for cultivated meat -- Patents and innovations in cultivated meat production -- Future Feast: Mapping the Cultivated Meat Sector -- Challenges and prospects for cultivated meat production. 330 $aCultivated meat is an emerging substitute for conventional meat that is not associated with animal farming and slaughtering. Instead, animal cells are cultivated in bioreactors and post-processed into ?artificial? meat products. Although this new technology solves several ethical and environmental problems, there are techno-economic challenges that need to be addressed to make the commercial-scale production of cultivated meat a real perspective. This book addresses fundamental aspects of new food systems, animal cell culture and cultivated meat production, including cell lines, culture media, microcarriers and scaffolds, bioreactors, downstream processes, formulation, packaging, quality control, scale-up, and waste management. Also, aspects related to commercialization, market, patents, legislation, global and regional policies, and sustainability metrics such as life-cycle assessment, together with a bioeconomy perspective analysis, are reviewed. Finally, case studies are presented and the challenges and future prospects for cultivated meat production are proposed. This book is a collection of 20 chapters written by specialists in the field. 606 $aProteins 606 $aBiomaterials 606 $aAnimal biotechnology 606 $aFood science 606 $aBiomaterials-Proteins 606 $aAnimal Biotechnology 606 $aFood Engineering 615 0$aProteins. 615 0$aBiomaterials. 615 0$aAnimal biotechnology. 615 0$aFood science. 615 14$aBiomaterials-Proteins. 615 24$aAnimal Biotechnology. 615 24$aFood Engineering. 676 $a664.9 702 $aSoccol$b Carlos Ricardo 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910865279403321 996 $aCultivated Meat$94169214 997 $aUNINA