[Question] What foundational science would help produce clean meat?

Looking at the wikipedia page on clean meat, it seems like the key challenges to its large-scale manufacture (specifically, the growth factor and surface area problems) are quite idiosyncratic to this particular goal, rather than depending on progress in other fields. Is this impression correct? Or are there other lines of research (e.g. stem cell research, or genetic engineering) which would make a big contribution to the development of clean meat?

I’m also interested in what previous key bottlenecks were, and the contribution scientific research on other areas made in overcoming them.

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