

All About Lab-Grown Meat The Science, Benefits, and Future of Cultivated Food
Paperback118 pagina’sEngels
Lab-grown meat, also known as cultivated meat, is produced by growing animal cells in controlled environments rather than raising and slaughtering livestock.Lab-grown meat, also known as cultivated meat, is produced by growing animal cells in controlled environments rather than raising and slaughtering livestock. This book, generated with the assistance of artificial intelligence, offers a clear introduction to the science, production methods, and potential impact of this emerging food technology. You will learn how cultivated meat is developed, from cell selection to bioreactor growth, and how it compares to conventional meat in terms of production and composition. The book examines the environmental, economic, and health considerations associated with this technology, along with the regulatory and market challenges it faces on its path to wider availability. Written in plain, accessible language, this book is intended as a starting point for readers who want a factual overview of cultivated meat, its current state of development, and the questions that remain as the industry continues to evolve.Lab-grown meat, also known as cultivated meat, is produced by growing animal cells in controlled environments rather than raising and slaughtering livestock. This book, generated with the assistance of artificial intelligence, offers a clear introduction to the science, production methods, and potential impact of this emerging food technology. You will learn how cultivated meat is developed, from cell selection to bioreactor growth, and how it compares to conventional meat in terms of production and composition. The book examines the environmental, economic, and health considerations associated with this technology, along with the regulatory and market challenges it faces on its path to wider availability. Written in plain, accessible language, this book is intended as a starting point for readers who want a factual overview of cultivated meat, its current state of development, and the questions that remain as the industry continues to evolve.
In het kort
ISBN-13
9789465596891
Uitgever
Verschenen
18 juli 2026
Imprint
Bibliografisch
ISBN-139789465596891
Editie1
TaalEngels eng
Pagina’s118
GeïllustreerdNee
Uitgave
UitgeverWaries B.V.
ImprintWaries B.V.
CB-relatie-id7236543
Verschenen18 juli 2026
StatusAangekondigd 02
BeschikbaarheidContact leverancier 99
Adviesprijs (incl. btw)€ 16,95
Vorm & inhoud
ProductvormPaperback BC
SamenstellingLos product
Classificatie
Herkomst
Werk-id (NSTC)501686427
MeldingBevestigd bij publicatie 03
Laatste CB-bericht7805
Bijgewerkt18 augustus 2026
Lijkt op dit boek
NSTC 501686427 · CB-relatie 7236543 · Laatste CB-bericht 7805 · Bijgewerkt 18 augustus 2026









