Cultivated Cuisine: The Future of Lab-Grown Meat
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
La Vergne
eBookIt.com
2023
|
| Schlagworte: | |
| Online-Zugang: | HWR01 |
| Beschreibung: | Description based on publisher supplied metadata and other sources |
| Beschreibung: | 1 Online-Ressource (53 Seiten) |
| ISBN: | 9781456641054 |
Internformat
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| 505 | 8 | |a Intro -- Introduction -- Chapter 1: A New Age of Meat -- What is Lab-Grown Meat? -- The History of Cellular Agriculture -- Chapter 2: The Science Behind Cultured Meat -- Cellular Biology 101 -- From Biopsy to Burger: The Process -- Innovations in Biotechnology -- Chapter 3: Sustainability and Ethics -- The Environmental Impact of Traditional Meat Production -- Cultured Meat: A Greener Alternative? -- Ethical Considerations and Animal Welfare -- Chapter 4: Health and Nutrition -- Comparing Lab-Grown Meat to Conventional Meat -- Potential Nutritional Benefits -- Addressing Health Concerns -- Chapter 5: Overcoming Challenges -- Technological Barriers and Scientific Hurdles -- Economic Viability and Scaling Production -- Legal and Regulatory Landscapes -- Chapter 6: Consumer Perception and Market Adoption -- Public Opinion on Lab-Grown Meat -- Changing Food Culture -- Marketing and Branding Strategies -- Chapter 7: The Global Impact -- The Potential Effect on Farmers and Industry -- The International Scene: Who's Investing? -- Future Scenarios: From Meat Shortages to Vegan World -- Chapter 8: A Peek into the Future of Food -- Beyond Meat: Lab-Grown Dairy, Eggs and Seafood -- The Role of Restaurants and Chefs -- The Future Plate: Imagining the Dinner of 2050 -- Conclusion: Cultivated Cuisine and its Place in Our World -- Appendix -- Glossary of Terms -- About the Author | |
| 650 | 4 | |a Meat industry and trade | |
| 650 | 4 | |a Meat industry and trade-Moral and ethical aspects | |
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Datensatz im Suchindex
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| author | Rayner, Gordon |
| author_facet | Rayner, Gordon |
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| author_sort | Rayner, Gordon |
| author_variant | g r gr |
| building | Verbundindex |
| bvnumber | BV049408886 |
| collection | ZDB-30-PQE |
| contents | Intro -- Introduction -- Chapter 1: A New Age of Meat -- What is Lab-Grown Meat? -- The History of Cellular Agriculture -- Chapter 2: The Science Behind Cultured Meat -- Cellular Biology 101 -- From Biopsy to Burger: The Process -- Innovations in Biotechnology -- Chapter 3: Sustainability and Ethics -- The Environmental Impact of Traditional Meat Production -- Cultured Meat: A Greener Alternative? -- Ethical Considerations and Animal Welfare -- Chapter 4: Health and Nutrition -- Comparing Lab-Grown Meat to Conventional Meat -- Potential Nutritional Benefits -- Addressing Health Concerns -- Chapter 5: Overcoming Challenges -- Technological Barriers and Scientific Hurdles -- Economic Viability and Scaling Production -- Legal and Regulatory Landscapes -- Chapter 6: Consumer Perception and Market Adoption -- Public Opinion on Lab-Grown Meat -- Changing Food Culture -- Marketing and Branding Strategies -- Chapter 7: The Global Impact -- The Potential Effect on Farmers and Industry -- The International Scene: Who's Investing? -- Future Scenarios: From Meat Shortages to Vegan World -- Chapter 8: A Peek into the Future of Food -- Beyond Meat: Lab-Grown Dairy, Eggs and Seafood -- The Role of Restaurants and Chefs -- The Future Plate: Imagining the Dinner of 2050 -- Conclusion: Cultivated Cuisine and its Place in Our World -- Appendix -- Glossary of Terms -- About the Author |
| ctrlnum | (ZDB-30-PQE)EBC7269908 (ZDB-30-PAD)EBC7269908 (ZDB-89-EBL)EBL7269908 (OCoLC)1390560342 (DE-599)BVBBV049408886 |
| dewey-full | 338.176 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 338 - Production |
| dewey-raw | 338.176 |
| dewey-search | 338.176 |
| dewey-sort | 3338.176 |
| dewey-tens | 330 - Economics |
| discipline | Wirtschaftswissenschaften |
| discipline_str_mv | Wirtschaftswissenschaften |
| format | Electronic eBook |
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| id | DE-604.BV049408886 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T23:05:37Z |
| indexdate | 2024-07-10T10:06:17Z |
| institution | BVB |
| isbn | 9781456641054 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034735970 |
| oclc_num | 1390560342 |
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| owner_facet | DE-2070s |
| physical | 1 Online-Ressource (53 Seiten) |
| psigel | ZDB-30-PQE ZDB-30-PQE HWR_PDA_PQE |
| publishDate | 2023 |
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| spelling | Rayner, Gordon Verfasser aut Cultivated Cuisine The Future of Lab-Grown Meat La Vergne eBookIt.com 2023 ©2023 1 Online-Ressource (53 Seiten) txt rdacontent c rdamedia cr rdacarrier Description based on publisher supplied metadata and other sources Intro -- Introduction -- Chapter 1: A New Age of Meat -- What is Lab-Grown Meat? -- The History of Cellular Agriculture -- Chapter 2: The Science Behind Cultured Meat -- Cellular Biology 101 -- From Biopsy to Burger: The Process -- Innovations in Biotechnology -- Chapter 3: Sustainability and Ethics -- The Environmental Impact of Traditional Meat Production -- Cultured Meat: A Greener Alternative? -- Ethical Considerations and Animal Welfare -- Chapter 4: Health and Nutrition -- Comparing Lab-Grown Meat to Conventional Meat -- Potential Nutritional Benefits -- Addressing Health Concerns -- Chapter 5: Overcoming Challenges -- Technological Barriers and Scientific Hurdles -- Economic Viability and Scaling Production -- Legal and Regulatory Landscapes -- Chapter 6: Consumer Perception and Market Adoption -- Public Opinion on Lab-Grown Meat -- Changing Food Culture -- Marketing and Branding Strategies -- Chapter 7: The Global Impact -- The Potential Effect on Farmers and Industry -- The International Scene: Who's Investing? -- Future Scenarios: From Meat Shortages to Vegan World -- Chapter 8: A Peek into the Future of Food -- Beyond Meat: Lab-Grown Dairy, Eggs and Seafood -- The Role of Restaurants and Chefs -- The Future Plate: Imagining the Dinner of 2050 -- Conclusion: Cultivated Cuisine and its Place in Our World -- Appendix -- Glossary of Terms -- About the Author Meat industry and trade Meat industry and trade-Moral and ethical aspects Erscheint auch als Druck-Ausgabe Rayner, Gordon Cultivated Cuisine La Vergne : eBookIt.com,c2023 |
| spellingShingle | Rayner, Gordon Cultivated Cuisine The Future of Lab-Grown Meat Intro -- Introduction -- Chapter 1: A New Age of Meat -- What is Lab-Grown Meat? -- The History of Cellular Agriculture -- Chapter 2: The Science Behind Cultured Meat -- Cellular Biology 101 -- From Biopsy to Burger: The Process -- Innovations in Biotechnology -- Chapter 3: Sustainability and Ethics -- The Environmental Impact of Traditional Meat Production -- Cultured Meat: A Greener Alternative? -- Ethical Considerations and Animal Welfare -- Chapter 4: Health and Nutrition -- Comparing Lab-Grown Meat to Conventional Meat -- Potential Nutritional Benefits -- Addressing Health Concerns -- Chapter 5: Overcoming Challenges -- Technological Barriers and Scientific Hurdles -- Economic Viability and Scaling Production -- Legal and Regulatory Landscapes -- Chapter 6: Consumer Perception and Market Adoption -- Public Opinion on Lab-Grown Meat -- Changing Food Culture -- Marketing and Branding Strategies -- Chapter 7: The Global Impact -- The Potential Effect on Farmers and Industry -- The International Scene: Who's Investing? -- Future Scenarios: From Meat Shortages to Vegan World -- Chapter 8: A Peek into the Future of Food -- Beyond Meat: Lab-Grown Dairy, Eggs and Seafood -- The Role of Restaurants and Chefs -- The Future Plate: Imagining the Dinner of 2050 -- Conclusion: Cultivated Cuisine and its Place in Our World -- Appendix -- Glossary of Terms -- About the Author Meat industry and trade Meat industry and trade-Moral and ethical aspects |
| title | Cultivated Cuisine The Future of Lab-Grown Meat |
| title_auth | Cultivated Cuisine The Future of Lab-Grown Meat |
| title_exact_search | Cultivated Cuisine The Future of Lab-Grown Meat |
| title_exact_search_txtP | Cultivated Cuisine The Future of Lab-Grown Meat |
| title_full | Cultivated Cuisine The Future of Lab-Grown Meat |
| title_fullStr | Cultivated Cuisine The Future of Lab-Grown Meat |
| title_full_unstemmed | Cultivated Cuisine The Future of Lab-Grown Meat |
| title_short | Cultivated Cuisine |
| title_sort | cultivated cuisine the future of lab grown meat |
| title_sub | The Future of Lab-Grown Meat |
| topic | Meat industry and trade Meat industry and trade-Moral and ethical aspects |
| topic_facet | Meat industry and trade Meat industry and trade-Moral and ethical aspects |
| work_keys_str_mv | AT raynergordon cultivatedcuisinethefutureoflabgrownmeat |