Alim- UN-NISA / Javeria IMTIAZ / Nafeesa QUDSIA HANIF
Librería Samer Atenea
Kálamo Books
Librería Elías (Asturias)
Librería Kolima (Madrid)
Librería Proteo (Málaga)
A new biotechnological age is dawning for the food industry. The traditional farming of crops and livestock is now paired with two related fields that provide a completely different way of producing food: cellular agriculture and precision fermentation. Cellular agriculture is the process of cultivating animal cells - muscle or fat cells - in a controlled vessel instead of raising a whole animal. Precision fermentation uses genetically engineered microorganisms, usually yeast, bacteria or filamentous fungi, to make a single target molecule, such as a protein, fat or flavor compound. The molecule is then purified and incorporated into food products.In both methods, an entire organism’s biological complexity is substituted by an industrial process with process control at the cellular or microbial level. A bioreactor can take a small initial culture and generate kilograms of biomass or purified protein in days rather than years of animal growth or a growing season. The change is of great relevance for land use, water demand, risk of disease and the homogeneity of the final product.
