Sustainable food requires a production path without negative impact on the environment and at the same time deliver nutrients such as protein and fat. In many meals, meat contribute with proteins and fat, however traditional meat production is challenged, because it draws heavily on land and water resources and contribute significantly to greenhouse gas emission. Cultured meat is a future way to produce the same nutrients, with severely reduced impact on the environment. This project focuses on development of taste addressing marbling by introduction of lipids in the tissue engineering process and maturation through controlling physical parameters after muscle tissue engineering i.e. in the processes when muscle turn into meat.Description

Formålet er at gennemføre et litteraturreview/ vidensyntese af viden omkring vegetativ formering af ask og lind som model arter, og herudfra udpege og beskrive de mest lovende metoder.
Finansiering: Havebrugets MindefondDescription