This book reviews cellular agriculture, with a particular focus on the innovative technology of cultivated meat. By exploring the fundamentals of cell culture and tissue engineering, it offers a comprehensive understanding of the essentials of cultivated meat technology and the transfer of know-how from red biotechnology.

The chapters cover a range of critical topics, including bioprocess engineering for cultivated meat, the development of cell culture media, and the intricacies of bioreactor design and engineering. Readers will discover the latest advancements in edible scaffold materials and gain insights into the safety aspects of cultivated meat production, such as genetic manipulation and microbiological considerations. The book also addresses consumer and societal perspectives, encouraging readers to reflect on the ethical and environmental implications of this emerging technology.

Given its breadth, this volume is an essential resource for researchers, scientists, and professionals in the fields of food technology, biotechnology, and environmental science. It is also highly relevant for policymakers and industry leaders seeking to understand the potential and challenges of cultivated meat.

Antonina Lavrentieva is a group leader of Cell Culture Technology at the Institute of Technical Chemistry, Leibniz University of Hannover, working in the field of stem cell research, 3D cell culture and bioprocess development for cultivated fat production. In 2022 she received the venia legendi in Technical Chemistry. In her second PhD Thesis, she studied methods of expanding mesenchymal stem cells (MSCs) in bioreactors, as well as the influence of hypoxia on the MSCs. She studied Biology and Life Science at Moscow State University and the Leibniz University of Hannover. She also defended a PhD Thesis in Physiology. Her current research interests include stem cell media optimization, 3D cell culture, implementation of genetically encoded sensors for 3D cell culture characterization, gradient hydrogels for studying stem cell niches and cellular aggriculture. Currently, she is the head of advisory board of DECHEMA professional group "Medical biotechnology".

Jette Feveile Young is a Professor and Deputy Head of Department at Department of Food Science, Aarhus University. Her research focuses on meat quality, cultivated meat, and nutritional effects of food components. More than 20 years of research experience within meat science and in vitro cell based techniques has led to her research in cultivated meat. She leads several projects on cultivated meat including a CellFood Hub at Aarhus University. Her research on cultivated meat focuses partly on the production conditions (cell source, media composition, utilisation of single cells and side streams as sources of nutrients and growth factors) and partly on the final product quality or quality as ingredient in hybrid products (technical quality, sensory properties, and nutritional value).