![]() Cultured meat is also known as cell-based meat, clean meat and in vitro meat. The current status of the cultured meat field is still within the research and development phase: at the time of writing there is no commercially available cultured meat product. This will form a basis for both further academic research and the design of industrial-scale processes in the field of cultured meat and the wider field of tissue engineering-based cellular agriculture. Practical application and awareness of the concepts presented here will enable more accurate estimation of the production expenses and raw material requirements. This review highlights the vital aspects of a cultured meat bioreactor design that are often overlooked when parallels are drawn against fermentation processes such as brewing or recombinant protein production in the pharmaceutical industry. As a full-scale cultured meat bioprocess is still hypothetical we include a review of the key factors and fundamental cell biology parameters required as input data for the design of a process with a product that is not only viable but price competitive. In this mini-review we focus on the design of the expansion bioreactor, and put it in context of the entire bioprocess by providing an overview of the upstream and downstream process considerations. To ensure cultured meat is financially viable, efficient bioprocess design for scale-up is required. 3Department of Pharmacy and Pharmacology, University of Bath, Bath, United KingdomĬultured meat, as a cellular agriculture product, utilizes tissue engineering techniques and consequently faces not only cell culture challenges but also scale-up limitations.2Department of Chemical Engineering, University of Bath, Bath, United Kingdom. ![]()
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