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Assist. aya magdy tayel
Academic Position: Demonstrator
Current Administrative Position:
Ex-Administrative Position:
Faculty: Veterinary Medicine
Department: Food control
Edu-Mail: aya.magdy@fvtm.bu.edu.eg
Alternative Email: ayamagdytayel6@gmail.com
Website: https://scholar.google.com/citations?user=401jscwAAAAJ&hl=en
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Scientific Name: Aya Tayel
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News
In [2024-10-14]
The advent of in vitro cultured meat represents a groundbreaking advancement in food technology and sustainable agriculture. This chapter delves into the intricacies of lab-grown meat, exploring its potential to revolutionize the meat industry by offering a viable alternative to traditional livestock farming. In vitro cultured meat is produced by culturing animal cells in a controlled environment, allowing for the creation of muscle tissue that mirrors conventional meat without the need for animal slaughter. This method addresses a myriad of concerns related to environmental sustainability, animal welfare, and food security. In conclusion, in vitro cultured meat has the potential to transform the meat industry by offering a sustainable, ethical , and safe alternative to traditional meat. As research and technology continue to advance, cultured meat could play a pivotal role in addressing some of the most pressing issues facing global food systems today. https://www.researchgate.net/publication/383477329_In_Vitro_Cultured_MeatmoreResearch Interests
Food Safety, Biofilm, Food Hygiene, Food Quality, Food Science, Meat Hygiene
