Methods for the Production, Characterization, and Evaluation of Cell-Cultivated Foods
University of Kentucky, Department of Biosystems and Agricultural Engineering
Dr. Tyler Barzee is an Assistant Professor in the Department of Biosystems and Agricultural Engineering at the University …
The production of cell-cultivated foods is an area of growing interest in academic research and industrial venture. Cells (animal, plant, and microorganisms) cultivated in bioreactors offer possibilities to produce alternatives to animal-derived products and other novel food products. Recent advances in cultivation (e.g., strain screening, bioreactor design, media optimization) and processing (e.g., 3D bioprinting, shear cell structuring) technologies pave the way to produce cell-cultivated foods with favorable organoleptic properties and consumer acceptance at a reduced cost. This collection highlights the current methods for the production (e.g., cultivation, harvesting, processing), characterization (e.g., nutrients, antioxidants, bioactivity), and evaluation (e.g., texture analysis, sensory analysis) of these cell-cultivated foods.