A Compilation of Our First 45 Publications, Part 1: Scientific Reviews
Published February 22, 2023 | Updated February 22, 2023 | Breanna Duffy
Did you know that New Harvest has supported 45 peer-reviewed scientific publications in cellular agriculture?
As you know, building the scientific foundations of the field is a key part of our role as cellular agriculture ecosystem builders. That means funding fundamental, open research: the work that drives innovation, sparks follow-on government funding and investment, informs policymakers, and inspires the private sector.
This seven-part series will give you the full rundown of our papers, conveniently organized for your reading pleasure.
Before we dive in, a star (*) beside the link indicates that the paper is not open access, but most will be open access so that anyone – inside or outside of academia – can read it.
Here we go!
PART I: SCIENTIFIC REVIEWS (in chronological order)
Edelman, P., Mcfarland, D., Mironov, V., & Matheny, J. (2005). Commentary: In Vitro-Cultured Meat Production. Tissue Engineering, 11(5-6), 659-662.
Datar, I., & Betti, M. (2010). Possibilities for an in vitro meat production system. Innovative Food Science & Emerging Technologies, 11(1), 13–22.
Fish, K. D., Rubio, N. R., Stout, A. J., Yuen, J. S. K., & Kaplan, D. L. (2020). Prospects and challenges for cell-cultured fat as a novel food ingredient. Trends in Food Science & Technology, 98, 53–67.
Zidarič, T., Milojević, M., Vajda, J., Vihar, B., & Maver, U. (2020). Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods. Food Engineering Reviews, 12(4), 498–519.
Rubio, N. R., Xiang, N., & Kaplan, D. L. (2020). Plant-based and cell-based approaches to meat production. Nature Communications, 11(1).
These reviews will be sure to give you a handle on the “how it works” of cultured meat!