Alt-Foods, Part 1: The $300,000 Hamburger
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Alt-Foods, Part 1: The $300,000 Hamburger
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In Part 1 of our Alt-Foods series, we dive into the amazing science and technology that’s powering the future of food. Meat grown in a lab. Meals 3D-printed at your kitchen table. And a Nobel Prize-winning technology that edits genes — and our perception of food itself.
In Part 2, we’ll bring you to the present, on the front lines of the food-science debate, exploring how two very different industry leaders envision alternative foods.
Episode Breakdown: What scientific innovations are changing our food? | How do you grow a cell-based hamburger? | How can genetics and CRISPR technology lead to innovative food changes? | How do we reduce the costs of making lab-based food? | As technology evolves, what responsibility do scientists have to protect the integrity of our food?
To learn more about Rodolphe Barrangou, visit: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/rbarran/. To learn more about Vitor Santo and JUST Foods, visit: https://www.ju.st/ and https://www.ju.st/stories/good-meat.