Advances in cultured meat technology

Part 1 General
1.Cultured meat technology: an overview: Apeksha Bharatgiri Goswami, James Charlesworth, Joanna M. Biazik, Mark S. Rybchyn and Johannes le Coutre, University of New South Wales, Australia;
2.Talking points on the cultural politics of cultured meat: Neil Stephens, University of Birmingham, UK; and Alexandra Sexton, University of Sheffield, UK;
3.Creating a regulatory framework for cultured meat products: Singapore: Johnny Yeung, Yong Quan Tan, Siew Herng Chan, Kern Rei Chng, Calvin Yeo, Jer Lin Poh, Teng Yong Low and Joanne Sheot Harn Chan, National Centre for Food Science, Singapore;
4.Creating an infrastructure for cultured meat: Irfan Tahir, The University of Vermont, USA; Miranda Stahn, Independent Consultant, Canada; N. Stephanie Kawecki, University of California Los Angeles, USA; Vicky Andriessen, Mosa Meat, The Netherlands; Bianca Datta, Massachusetts Institute of Technology, USA; Dwayne Holmes, Stichting New Harvest, The Netherlands; Lejjy Gafour, CULT Food Science Corp, Canada; and Isha Datar, New Harvest Inc., Canada;

Part 2 Technologies
5.Cell line sourcing and characterization for cultured meat product development: Leonard Nelson and Richard Siller, Occam Biosciences, UK; and Gareth Sullivan, Occam Biosciences, UK and Oslo University Hospital, Norway;
6.Developments in cell culture media for cultured meat applications: Andrew J. Stout, Tufts University, USA;
7.Bioreactors for cell multiplication in cultured meat product development: Stefan Schlößer and Philipp Nold, Eppendorf SE, Germany;
8.Tissue engineering using scaffolds in cultured meat product development: Iris Ianovici, Idit Goldfracht, Yana Shaulov Dvir, Hagit Shoyhat and Shulamit Levenberg, Technion - Israel Institute of Technology, Israel;
9.Scaling cell production sustainably in cultured meat product development: Panagiota Moutsatsou, Mosa Meat, The Netherlands; Paul Cameron, University College London, UK; Ben Dages, Aston University, UK; Alvin W. Nienow, University College London and University of Birmingham, UK; Gary Lye, University College London, UK; Eirini Theodosiou, Aston University, UK; and Mariana P. Hanga, University College London and Quest Meat Ltd, UK;

Part 3 Quality and sustainability issues
10.Developing cultured meat as a food product: J. F. Young, A. Abraham, M. K. Rasmussen, S. Skrivergaard and M. Therkildsen, Aarhus University, Denmark;
11.Assessing the environmental impact of commercial-scale cultivated meat production: Hanna L. Tuomisto, University of Helsinki and Natural Resources Institute Finland (Luke), Finland;
12.Consumer attitudes to cultured meat products: improving understanding and acceptance: Christina Hartmann and Michael Siegrist, ETH Zürich, Switzerland;
13.Techno-economic analysis for cultivated meat production: John P. Ellersick, Next Rung Technology, LLC, USA; Elliot Swartz, The Good Food Institute, USA; and Reina Ashizawa, Next Rung Technology, LLC, USA;

Dr Mark Post is Professor of Sustainable Industrial Tissue Engineering in the Faculty of Health, Medicine and Life Sciences at Maastricht University, The Netherlands. He is also widely regarded as a pioneer in cultured meat technology, producing the world’s first cultured meat hamburger in 2013. He co-founded the company MosaMeat to develop cultured meat products on a commercial scale.

Dr Che Connon is Professor of Tissue Engineering and FMS Director of Business Development at Newcastle University, UK. Professor Connon is widely recognised for his pioneering research in tissue engineering in such areas as the use of peptide/polymer gels in regenerative medicine and ‘super tissue engineering’ to develop biomaterials with a range of functions, including use in developing lab-grown meat. To this end he has spun out two companies (3D Bio-Tissues Ltd and CellRev Ltd) that look to solve critical issues in the production and texture of scaffold-free cultivated meat.

Dr Chris Bryant is an Honorary Research Associate and Director of Bryant Research, which works with alternative protein companies and others to advance the protein transition. With a background in psychology, he is particularly known for his research on understanding consumer attitudes to and acceptance of cultured meat products as well as broader attitudes to animal farming, welfare, vegetarianism and veganism.

"Just over 10 years ago, Professor Mark Post showed the world that we can produce meat in a new and better way and he’s been working on this project ever since, with a deeply admirable focus on bringing the entire global scientific community along for the ride. If he knows something, he shares it with the world. For the editors, this book is a labor of love – they want everyone to know what they know, so that we can build a more sustainable and just food system from the same foundational knowledge. They’ve curated a truly superb overview of the recent research on cultivated meat technology and all of us working towards developing a better food system owe them our thanks.” (Bruce Friedrich, Founder & President – The Good Food Institute, USA)

"Advances in cultured meat technology provides a timely overview of the critical components in the commercialisation pathway for cultivated meat, including the use of state-of-the-art bioreactor technologies, the challenges and approaches to industrial scale up, the regulatory landscape, as well as the technoeconomic challenges that can arise when creating large amounts of meat products at an acceptable cost." (Professor Ivan Wall, University of Birmingham and co-founder and CEO of Quest Meat Limited)