Useful Resources
Beginners' Resources
New Harvest | Website
New Harvest is a nonprofit organisation that funds and supports open research in cellular agriculture. The term ‘cellular agriculture’ was first coined in 2015 by Isha Datar, Executive Director of New Harvest.
Kristopher Gasteratos | Paper
This paper lists the prospective benefits that cellular agriculture may offer upon global-scale introduction this century.
CellAgri | ebook
This ebook is a complete introduction to the field, no science knowledge necessary.
Massive Science & New Harvest | Report
This report has 9 articles; the first three articles discuss the “why”, the next three look at the “what”, and the final three describe the “how” of cultivated meat.
Mosa Meat | Video
This 2 minute video explains how we grow beef from the stem cells of a cow.
Good Food Institute | Manual
A comprehensive manual for students interested in getting involved in the cultivated and plant-based meat space.
Good Food Institute | Video
In 15 minutes, GFI’s Senior Scientist provides a comprehensive overview of the history of clean meat, the technological steps of producing clean meat and an overview of the marketplace today.
MIT
A free online course created by MIT students and alumni, that is a handy beginners resource to cellular agriculture.
Nathan Merzvinskis| 4 written modules
These modules will take you from zero to one on the foundations of the science behind cultivated meat. Estimated time: 16 hours
Want to learn more?
Alex Shirazi | Podcast
Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, clean meat, and food technology. The show is focused on asking industry leaders questions for an audience with a non-scientific background.
Good Food Institute | Blog
Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.
Industry Insights
Good Food Institute | Report
Get up to speed on the global cultivated meat industry. This report details the commercial landscape, investments, regulatory developments, and scientific progress in the rapidly accelerating field of producing meat through cellular agriculture.
Robert Yaman | Blog
This is a review of publicly available patent applications. As Robert explains, these do not necessarily reflect what is happening right now as the patent process is slow – what is released to the public could have been filed up to 18 months earlier.
*Robert’s review is a personal analysis only and not to be used in lieu of advice from a patent lawyer*
Good Food Institute | Report
Fermentation has emerged as the third pillar of alternative proteins. New applications are transforming the industry, improving the taste and texture of alternative protein products. This report covers 2020 developments in the competitive landscape, innovation opportunities, product and ingredient applications, investment trends, regulatory status, and more.
New Protein | Landscape maps
Up-to-date landscape maps of companies, nonprofits, and investors in the Alternative Protein space.
Good Food Institute | Report
A report illustrating the critical areas of R&D in the cultivated meat industry.
Good Food Institute | Action Paper
An action paper describing the industry opportunities for plant-based and cell-based seafood.
Academic Papers
2020. Post, MJ et al. Nature Food.
2019. Ben-Arye, T and Levenberg, S. Frontiers in Sustainable Food Systems.
2020. Rischer, H. Szilvay, GR, Oksman-Caldentey, KM. Current Opinion in Biotechnology
2021. Thangaraj, R.S., Narendrakumar, L., Geetha, P.P., Shanmuganathan, A.R., Dharmaratnam, A., Nithianantham, S.R. Reviews in Aquaculture
Online Courses
Good Food Institute
A free online course exploring the science behind plant-based and cultivated meat.
Tufts University | David Kaplan Laboratory
All of the lecture slides and laboratory protocols from the 13 week Cellular Agriculture Course at Tufts University.
Books
Jacy Reese
How Scientists, Entrepreneurs, and Activists Are Building An Animal-Free Food System
Koert van Mensvoort
This cookbook aims to move beyond in vitro meat as inferior fake-meat replacement, to explore its creative prospects and visualize what in vitro meat products might be on our plate one day.