Kultivirano meso: Pregled novih tehnologija i izazova kod predkomercijalne proizvodnje

undergraduate thesis

• Title (english): Cultivated meat: A review of new technologies and challenges in pre-commercial production
• Author: Tin Rudnički
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2022-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Stanična agrikultura je relativno novo i dinamično znanstveno područje. Kultivirano meso stvoreno in-vitro uzgojem životinjskih stanica je u suštini stvarno meso koje ima golem potencijal zamijeniti konvencionalne metode proizvodnje mesa u svrhu rješavanja imperativnih problema na razini čovječanstva koji se tiču okoliša i dobrobiti životinja. Kao novo područje, neprestano se razvija i nove tehnologije kontinuirano izlaze. Stoga, cilj ovog rada je pregled novih tehnologija, znanstvenih istraživanja i potencijalnih rješenja za savladavanje tehnoloških prepreka ka putu do ekonomski isplative komercijalizacije. Do cilja proizvodnje mesa okusom jednakim ili boljim te cijene iste ili niže naspram konvencionalnog mesa prepreke su brojne i postoje u svakom segmentu kultiviranog mesa: stanične linije, medij za stanice, nosači i bioreaktori. Potrebna su dodatna brojna istraživanja i inovacije, a u svrhu ostvarenja cilja bit će potreban dotok visokokvalificiranih stručnjaka te značajno više investicija, kako iz privatnog sektora, tako i iz javnog.

Abstract (english)

Cellular agriculture is an emerging and dynamic research field. Cultivated meat produced by invitro cell culturing is genuine meat that has an enormous potential in replacing conventional methods of meat production in order to alleviate some of the most pressing issues humanity is dealing with today. As a nascent field, it's continually evolving and novel technologies are regularly being released. Therefore, the goal of this work was to review the latest technologies, scientific research, and potential solutions for overcoming the technological hurdles on the way to commercialization. On the path to producing meat that tastes the same or better and costs the same or less numerous roadblocks remain which are present in every segment of production: cell lines, culture media, scaffolds, and bioreactors. Overall, additional research, innovation, and an inflow of experienced researchers and innovators are needed. Also, substantial funding will be crucial.

• Keywords: meso; kultivirano; stanice; nosači; medij
• Keywords (english): meat; cultivated; cells; scaffolds; medium
• Language: croatian
• URN:NBN: urn:nbn:hr:159:268910
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-12 08:55:07