Growing meat directly from plants, microbes, and animal cells will allow us to build a food system that is better for human, animal, and planetary health. However, catalyzing this paradigm shift is a vast, multidisciplinary effort that requires scientists and engineers from disciplines ranging from tissue engineering and synthetic biology to computational science and chemical engineering.
This EA Student Summit 2020 workshop explored the state of plant-based, cultivated, and fermentation-derived meat research with a focus on illuminating the white spaces in alternative protein science that need to be filled if we’re to feasibly feed the world with these novel food technologies and power a transition away from industrial animal agriculture.
In the future, we may post a transcript for this talk, but we haven’t created one yet. If you’d like to create a transcript for this talk, contact Aaron Gertler — he can help you get started.
Amy Huang: Closing gaps in alternative protein science
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Growing meat directly from plants, microbes, and animal cells will allow us to build a food system that is better for human, animal, and planetary health. However, catalyzing this paradigm shift is a vast, multidisciplinary effort that requires scientists and engineers from disciplines ranging from tissue engineering and synthetic biology to computational science and chemical engineering.
This EA Student Summit 2020 workshop explored the state of plant-based, cultivated, and fermentation-derived meat research with a focus on illuminating the white spaces in alternative protein science that need to be filled if we’re to feasibly feed the world with these novel food technologies and power a transition away from industrial animal agriculture.
In the future, we may post a transcript for this talk, but we haven’t created one yet. If you’d like to create a transcript for this talk, contact Aaron Gertler — he can help you get started.