Cultivated or clean meat offers an alternative for consumers that doesn’t require animal slaughter, and will lead to fewer greenhouse gases, and decrease the amount of water and land required for its production.
It is a relatively new food technology and much work still needs to be done to make it affordable and on a massive scale. Research is being conducted at Aston University into the ‘scaffolds’ needed to produce cultivated meat.
But one of the biggest barriers cultured meat will also have to overcome is consumer attitudes.
A recent study in the US and UK ([ Ссылка ]) found that 35% of meat eaters and 55% of vegetarians reported being too disgusted by the idea of cultured meat to even try it.
Aston Orignals explores what is cultivated - or lab-produced - meat and what the barriers are to consumers choosing to buy it and eat it with Professor Claire Farrown and Dr Eirini Theodosiou, from Aston University.
𝗡𝗼𝘃𝗲𝗹 𝗠𝗶𝗰𝗿𝗼𝗰𝗮𝗿𝗿𝗶𝗲𝗿𝘀 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗦𝗰𝗮𝗹𝗮𝗯𝗹𝗲 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻 𝗼𝗳 𝗖𝘂𝗹𝘁𝗶𝘃𝗮𝘁𝗲𝗱 𝗠𝗲𝗮𝘁
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Professor Claire Farrow 👉 [ Ссылка ]
Dr Eirini Theodosiou 👉 [ Ссылка ]
College of Engineering and Physical Sciences 👉[ Ссылка ]
College of Health and Life Sciences 👉[ Ссылка ]
School of Psychology
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School of Infrastructure and Sustainable Engineering
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Applied Health Research Group 👉 [ Ссылка ]
Aston Institute of Materials Research 👉 [ Ссылка ]
Aston Institute of Health & Neurodevelopment 👉[ Ссылка ]
Courses related to this show:
Psychology 👉 [ Ссылка ]
Chemistry 👉 [ Ссылка ]
#teamaston #labgrownmeat #psychology
