Bioprocessing workflows for laboratory meat production are evolving to meet consumer demands for meat alternatives that closely mimic animal meat. Researchers are transforming stem cell-derived muscle cell cultures into future foods. However, the path from bench to burger requires that scientists consider various factors, including cell source, proliferation conditions, media, bioreactor parameters, and mass production capabilities.
Download this ebook from Eppendorf to explore the latest bioprocessing technologies for lab-grown meat alternatives.
