The idea of producing chicken, beef, and pork from living cells as opposed to living animals is not a new one, but the technology behind making this a realistic concept still does not exist.
What remains to be done to make cultured meats a reality? What are the biggest technical challenges to overcome? What is the most promising way forward?
A panel discussion with:
Dr. Mark Post, Maastricht University;
Dr. Paul Mozdziak, North Carolina State University; and
Dr. Marianne Ellis, Bath University.
Moderated by Rebecca Chesney, Institute for the Future