As the world’s demand for protein grows, food production needs to keep pace. Farming animal meat is also a significant contributor to carbon emissions worldwide, as well as one of the biggest emitters of methane - an even more potent greenhouse gas.
A team led by David Kaplan, the Stern Family Professor of Engineering will combine the multi-disciplinary efforts of engineers, biologists, nutrition researchers and social scientists at Tufts University, Massachusetts, US, along with contributors from other universities, in an effort to produce an alternative source of sustainable protein that can enhance food sustainability, nutrition and security.
Kaplan, a Distinguished Professor at Tufts and chair of the Department of Biomedical Engineering, and his team have led some of the early work in the field of cultivated meat production. He says that this new industry could provide nutritious and safe foods, while reducing the environmental impact and resource...