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45: From Lab to Table: The Science Behind Cultivated Meat w/ Petra Hanga - Part 1
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Treść dostarczona przez David Brühlmann: Biotech Entrepreneur & Cell Culture Technology Innovation Aficionado, David Brühlmann: Biotech Entrepreneur, and Cell Culture Technology Innovation Aficionado. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez David Brühlmann: Biotech Entrepreneur & Cell Culture Technology Innovation Aficionado, David Brühlmann: Biotech Entrepreneur, and Cell Culture Technology Innovation Aficionado lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
Dive into the fascinating world of cultivated meat with our guest, Petra Hanga, Lecturer in Biochemical Engineering – Cellular Agriculture at University College London and the Chief Scientific Officer of Quest Meat Ltd.
In this episode, Petra sheds light on the intricacies of developing cultivated meat and reveals the key hurdles biotech scientists face.
Highlights:
- Learn how scientists tackle the complexity of replicating animal meat, ensuring a truly authentic taste and texture for future meat alternatives.
- Gain insight into the innovative solutions shaping the future of sustainable protein sources.
- Discover the potential of cultivated meat to revolutionize our food system.
Join us as we explore the promising landscape of cultivated meat, where science and innovation converge to shape a more sustainable future.
Enjoy your listening!
Connect with Petra Hanga:
LinkedIn: https://www.linkedin.com/in/petrahanga/
Twitter: @PetraHanga
Next Step:
Enhance your bioprocess development strategy! Schedule your free assessment to propel your success: https://bruehlmann-consulting.com/assessment
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