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Lookup NU author(s): Dr Jila Ajeian, Laura Duffy, Dr Martina Miotto, Professor Che ConnonORCiD
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© Copyright © 2020 Bellani, Ajeian, Duffy, Miotto, Groenewegen and Connon.Great importance is being given to the impact our food supply chain and consumers' food habits are having on the environment, human health, and animal welfare. One of the latest developments aiming at positively changing the food ecosystem is represented by cultured meat. This form of cellular agriculture has the objective to generate slaughter-free meat products starting from the cultivation of few cells harvested from the animal tissue of interest. As a consequence, a large number of cells has to be generated at a reasonable cost. Just to give an idea of the scale, there were billions of cells just in a bite of the first cultured-meat burger. Thus, one of the major challenges faced by the scientists involved in this new ambitious and fascinating field, is how to efficiently scale-up cell manufacture. Considering the great potential presented by cultured meat, audiences from different backgrounds are very interested in this topic and eager to be informed of the challenges and possible solutions in this area. In light of this, we will provide an overview of the main existing bioprocessing technologies used to scale-up adherent cells at a small and large scale. Thus, giving a brief technical description of these bioprocesses, with the main associated advantages and disadvantages. Moreover, we will introduce an alternative solution we believe has the potential to revolutionize the way adherent cells are grown, helping cultured meat become a reality.
Author(s): Bellani CF, Ajeian J, Duffy L, Miotto M, Groenewegen L, Connon CJ
Publication type: Review
Publication status: Published
Journal: Frontiers in Nutrition
Year: 2020
Volume: 7
Online publication date: 04/11/2020
Acceptance date: 21/08/2020
ISSN (electronic): 2296-861X
Publisher: Frontiers Media S.A.
URL: https://doi.org/10.3389/fnut.2020.575146
DOI: 10.3389/fnut.2020.575146
