By striving to produce burgers which taste, look and smell the same as farmed beef from cultured stem cells in a lab, Mosa meat aims to change the way we look at agriculture. This week we talk to Dr Laura Jackisch from Mosa meat about the techniques used and the impacts that this technology can have on our future.
Full synopsis:
00.00 - Intro
01:40 - Cellular agriculture
7:10 - The components of a lab-grown burger
14:00 - Combining muscle and fat effectively
22:15 - Reinventing what we can eat
23:08 - The barriers holding back cellular agriculture
26:17 - Scaling up
30:25 - Social challenges
42:51 - Doubts and career advice
48:11 - Extro