Building a $325,000 Burger

10/7/2013

This New York Times article discusses the creation of the world's first lab-grown hamburger, known as the in-vitro burger. The article explains how scientists used stem cells from cow muscle tissue to grow the burger in a laboratory. It explores the motivations behind developing such technology, including the potential to reduce the environmental impact of traditional meat production and alleviate the ethical concerns associated with animal farming. The article also touches on the challenges faced in scaling up this technology and making lab-grown meat commercially viable. Overall, the article provides an in-depth exploration of the process and implications of engineering a burger from stem cells.

food science ꞏ lab-grown meat ꞏ stem cells ꞏ food ethics ꞏ cultured meat ꞏ tissue engineering ꞏ food production ꞏ food culture ꞏ sustainable food ꞏ ethical eating ꞏ animal rights ꞏ animal welfare ꞏ biotechnology ꞏ food security ꞏ innovation in agriculture ꞏ synthetic biology ꞏ food safety ꞏ alternative protein ꞏ food technology ꞏ food policy ꞏ sustainability ꞏ agricultural sustainability ꞏ future of food ꞏ bioengineering ꞏ gastronomy ꞏ culinary arts ꞏ scientific advancements ꞏ meat industry ꞏ global food crisis ꞏ health implications ꞏ farming practices ꞏ food research ꞏ agricultural industry ꞏ environmental impact ꞏ scientific breakthrough ꞏ food innovation ꞏ food sustainability ꞏ in vitro meat ꞏ culinary exploration ꞏ genetic engineering ꞏ nutrition ꞏ meat consumption