Cellular agriculture development has potential to change food industry

07 September 2021


Depending on how it occurs, the development of cellular agriculture—food grown in factories from cells or yeast—has the potential to either accelerate socioeconomic inequality or provide beneficial alternatives to the status quo. That’s the conclusion of a new study led by Penn State researchers, who assessed the potential trajectories for a new technology that synergizes computer science, biopharma, tissue engineering and food science to grow cultured meat, dairy and egg products from animal cells and/or genetically modified yeast.


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