Fish consumption has been increasing worldwide as per capita consumption of fish rises along with population growth. At the same time, overfishing is increasing all over the world, causing enormous damage to the ecosystem. There is an urgent need to secure sustainable fishery resources to meet the expanding demand for fish. The present study focused on the cells obtained from fish fins, which were often discarded as food waste, and which had the potential to change their morphology with simple treatments, creating the possibility of processing fish fin cells into clean meat (i.e., meat produced in vitro; artificial, lab-cultured meat using tissue engineering techniques).
Nestle Is Stepping Up Its Agricultural Technologies
The Nestle Institute of Agricultural Sciences will be established in Lausanne and will emphasis on plant science, dairy livestock, and agricultural systems science. The institute will collaborate with academic institutions, research organisations, startups,...
