Browsing by Author "Borsuk, Maryia"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Cultured meat and cell agricuture: technique and chellenges
    (National Aviation University, 2021-04) Borsuk, Maryia
    Cellular agriculture focuses on the production of agrarian goods from cell cultures with the help of different biotechnological practices, such as: tissue engineering, molecular biology, and synthetic biology to create and develop new methods for producing proteins, fats and tissues that will well be derived from traditional agriculture. Much of the industry is focused on animal products such as meat, milk and eggs, which are produced in cell culture. Controlled conditions in an in vitro production system cannot be achieved with traditional animal husbandry and therefore allow for a safer and healthier product. In their work, Tuomisto et al showed that the production of 1000 kg of cultured meat, compared to conventionally produced meat, uses about 745% less energy, 78% less greenhouse gas emissions, 99% less land. It should be noted that no reputable source knows the exact amount of economic and environmental benefit cultured meat would provideю