With population numbers on the rise and natural resources in decline, industry is tasked with the challenge of boosting food production on less land and with fewer greenhouse emissions. Could cellular agriculture, food production by microbes, and cell-based systems, be a key piece of the future food puzzle? Finnish research centre VTT is investigating just that. In this presentation, researcher team leader Emilia Nordlund will look at how eggs can be produced without chickens, microbial food protein be generated from CO2, and how cellular agriculture can be integrated into plant-based food production.
