Certified Cultured Beef
Raising Beef Without the Cow?
Department of Community and Leadership Development
University of Kentucky
Independent Educational Consultant
Department of Agricultural Leadership, Education & Communication
University of Nebraska-Lincoln
In this case study, students are introduced to concepts and techniques in modern biotechnology, as well as the possible implications of this emerging science, by considering the possibility of in vitro cultured meat. Intended for use in a college-level meat science, food science, or human nutrition course, the case could also be used in courses in environmental science, agribusiness, agriculture law and policy, animal philosophy/well-being, and high school AP food science.
- Explore the pros and cons of in vitro cultured meat and its human consumption.
- Learn about two different methods for culturing meat in a scientific laboratory.
- Analyze these two methods in terms of which is the most beneficial to the food industry, which is most scientifically feasible, and which is most economically feasible.
KeywordsTissue engineering; cultured meat; meat culturization; in vitro meat; scaffolding; self-organizing meat culturing technique; meat substitutes
Educational LevelHigh school, Undergraduate lower division, Undergraduate upper division
Subject HeadingsBiotechnology Agriculture Food Science / Technology Nutrition
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