Computer models help to reduce cost of Lab-cultured meat

Experts predict that producing meat in a lab using tissue engineering techniques — or lab-cultured meat — will one day be a much more sustainable, nutritionally equivalent and without the ethical concerns of typical meat production. However, producing meat economically in a lab remains a problem.

Now, Penn State chemical engineers suggest that using computers to analyze the metabolic needs of livestock animal growing cells — or genome-scale metabolic modeling — could help food scientists design processes and growth media that produce meat at scales suitable for commercialization.

Image: PXFuel
News Source: https://news.psu.edu/story/620....641/2020/05/20/resea

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