- Virginia Tech researchers are working on a new means of getting seafood to your table: from a lab.
- “Overall we are trying to produce meat without killing animals,” said Reza Ovissipour, a food science assistant professor and lead of the university’s Future Foods Lab and Cellular Agriculture Initiative. “Because of many issues that we have, we need to find other alternative ways to produce meat. This is another way.”
- His team was one of six institutions recently awarded a $10 million grant from the U.S. Department of Agriculture marking the agency’s first investment in the lab-grown meat field. Together, the consortium also plans to create a National Institute for Cellular Agriculture.
Italian consumers standing at the crossroads of alternative protein sources: Cultivated meat, insect-based and novel plant-based foods
Maria CeciliaManciniaFedericoAntoniolib a Università degli Studi di Parma, Dipartimento di Scienze Economiche e Aziendali, Via Kennedy 6, 43125 Parma, Italy b Joint Research Centre, European Commission, Calle Inca Garcilaso 3, 41092 Seville,...
