History of cultivated meat
The consumption of meat by the ancestors of modern humans dates back more than 5–7 million years, playing a crucial role in human evolution, cultural traditions, and agricultural development. Today, however, we are witnessing a shift in meat production from traditional livestock farming to biotechnological innovations, turning science fiction into reality (Figure 1.). Cultivated meat […]
Genetics and epigenetics
Although the term “genetics” was first officially introduced in 1906 to describe the science of heredity, the roots of genetic understanding trace back thousands of years to the early days of agriculture. Ancient farmers, though unaware of genes or DNA (deoxyribonucleic acid), intuitively selected seeds from the healthiest and most productive plants, shaping the future […]
Genetic modifications
Humans have been influencing the genetics of plants and animals for thousands of years. Just consider the differences between a Chihuahua and a Great Dane. Now, comparing both breeds to their wild ancestor, the wolf, the differences are striking. In traditional agriculture and animal breeding, individuals with desirable traits were selected and crossbred to create […]
Fats and fatty acids
Fats are an essential component of the human diet, contributing not only to overall health but also to the sensory qualities of food, such as taste, aroma, and texture. Alongside proteins and carbohydrates, fats serve as one of the three primary macronutrients, providing a dense source of energy and supporting the absorption of fat-soluble vitamins […]
Cell line types
Cultivated meat may seem like a futuristic innovation, but at its core, it starts with something deeply biological: cells. More specifically, it starts with the right kind of cells, those that have the ability to multiply, grow, and form muscle tissue. Skeletal muscle, the primary component of meat, is a highly organized tissue composed predominantly […]
Carbohydrates
Carbohydrates, alongside proteins and fats, are one of the three major macronutrients that form the foundation of a healthy, balanced diet. They serve as the body’s primary source of energy and play a crucial role in numerous metabolic processes. Despite their importance, carbohydrates, particularly sugars, have become the subject of ongoing debate in nutrition science […]
Digestion and basic nutrients
The digestion and absorption of nutrients are fundamental processes necessary for the survival of all living organisms. Over millions of years, these functions have evolved into the highly specialized and intricate tasks performed by the gastrointestinal system. The ability to break down food and extract its nutrients is essential for energy production, cellular function, and […]
Scaffolding
Cultivated meat aims to replicate not only the nutritional profile of conventional meat but also its organoleptic properties as flavor, aroma, juiciness, and texture. Achieving this complex sensory experience requires more than just growing the right cell types. It demands the recreation of the three-dimensional architecture that gives animal tissue its distinctive bite and structure. […]