Cellular agriculture

Cellular agriculture

Cellular agriculture is an interdisciplinary scientific field drawing from several disciplines such as synthetic biology, genetic engineering, molecular biology, tissue engineering, biochemistry, and food science to design organisms capable of producing a wide variety of agricultural products.

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Edits on 27 Jun, 2018
Alex Dean
Alex Dean edited on 27 Jun, 2018
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Cellular agriculture is an interdisciplinary scientific field drawing from several disciplines such as synthetic biology, genetic engineering, molecular biology, tissue engineering, biochemistry and food science to design organisms capable of producing a wide variety of agricultural products. Cellular agricultures primary focus is designing organisms capable of building relevant proteins, fats, and other tissues for the production of animal products. For example, animal products made through cellular agriculture include: beef, poultry, fish, dairy, egg, collagen, and gelatin. There are two categories of cellular agricultural products: cellular and acellular. Cellular products are made from whole cells — living or dead — and include products like beef, poultry and fish. Acellular products are made from products that are made by cells and do not include any living or once living cells. Examples of acellular products include: omega-3 fatty acids, gellatingelatin, casein, and ovalbumin. Cellular agriculture is a technology that provides opportunities to improve upon trade-offs of traditional agricultural practices and methods for meat production such as animal welfare, environmental impact, and nutritional value.

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According to Dr. Mark Post of Maastricht University, who created the first cultured beef burger, it takes 440,000 cows to produce 1,750,000 burgers; the same amount of burgers could be cultured from the cells of one cow using cellular agriculture techniques. Proponents of cellular agriculture highlight this potential for reduction in animal suffering as compared to traditional livestock practices. Erin Kim, communication director of New Harvest, believes "There is simply no more room left to pack more animals onto land, or meat onto the breast of a boiler chicken".

Edits on 14 May, 2018
Alex Dean"Trying to adjust this statement to be a bit more factual and not take a side on the pros/cons of cellular agriculture versus traditional livestock in general terms."
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According to Dr. Mark Post of Maastricht University, who created the first cultured beef burger, it takes 440,000 cows to produce 1,750,000 burgers; the same amount of burgers could be cultured from the cells of one cow using cellular agriculture techniques. ThisProponents isof acellular giantagriculture leaphighlight this potential for reduction in efficiencyanimal suffering as compared to traditional agricultural processes for food production, and a necessarylivestock onepractices. Erin Kim, communication director of New Harvest, believes "There is simply no more room left to pack more animals onto land, or meat onto the breast of a boiler chicken".

Alex Dean"Removing extra whitesapce"
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Edits on 10 May, 2018
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Alex Dean edited on 10 May, 2018
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According to a study published in the Environmental Science and technology journal analyzing the environmental impact of cultured meat compared to traditional livestock meat production, cultured meat has a significantly lower environmental impact. The 2011 study shows how cultured meat can improve upon traditional European livestock agriculture by reducing energy consumption by 7-45%, using 99% less land, 82-96% less water, and reducing greenhouse gas emissions by up to 78-96%.

Edits on 9 May, 2018
Alex Dean
Alex Dean edited on 9 May, 2018
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