Possibilities for Engineered Insect Tissue as a Food Source

@inproceedings{Rubio2019PossibilitiesFE,
  title={Possibilities for Engineered Insect Tissue as a Food Source},
  author={Natalie R. Rubio and Kyle D. Fish and B. Trimmer and D. Kaplan},
  booktitle={Front. Sustain. Food Syst.},
  year={2019}
}
Due to significant environmental concerns associated with industrial livestock farming, it is vital to accelerate the development of sustainable production methods for foods. Cellular agriculture presents an option, by using cell culture, as opposed to whole animals, to generate foods, including meats, eggs, and dairy products. The cost-effective scale-up of such cultured products requires addressing key constraints in core research areas: (1) cell sources, (2) growth media, (3) scaffolding… Expand
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