Bioprocessing workflows for lab meat production are progressing to satisfy consumer needs for meat options that closely imitate animal meat. Scientists are transforming stem cell-derived muscle cell cultures into future foods. However, the path from bench to burger requires that scientists think about various factors, consisting of cell source, proliferation conditions, media, bioreactor criteria, and mass production capabilities.Download this ebook from Eppendorf to check out the current bioprocessing technologies for lab-grown meat alternatives.Sponsored by
