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undergraduate thesis
Kultivirano meso: Pregled novih tehnologija i izazova kod predkomercijalne proizvodnje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:268910
Rudnički, Tin
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Rudnički, T. (2022). Kultivirano meso: Pregled novih tehnologija i izazova kod predkomercijalne proizvodnje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:268910

Rudnički, Tin. "Kultivirano meso: Pregled novih tehnologija i izazova kod predkomercijalne proizvodnje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:268910

Rudnički, Tin. "Kultivirano meso: Pregled novih tehnologija i izazova kod predkomercijalne proizvodnje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:268910

Rudnički, T. (2022). 'Kultivirano meso: Pregled novih tehnologija i izazova kod predkomercijalne proizvodnje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:268910

Rudnički T. Kultivirano meso: Pregled novih tehnologija i izazova kod predkomercijalne proizvodnje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:268910

T. Rudnički, "Kultivirano meso: Pregled novih tehnologija i izazova kod predkomercijalne proizvodnje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:268910

Metadata
TitleKultivirano meso: Pregled novih tehnologija i izazova kod predkomercijalne proizvodnje
Title (english)Cultivated meat: A review of new technologies and challenges in pre-commercial production
AuthorTin Rudnički
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2022-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Stanična agrikultura je relativno novo i dinamično znanstveno područje. Kultivirano meso stvoreno in-vitro uzgojem životinjskih stanica je u suštini stvarno meso koje ima golem potencijal zamijeniti konvencionalne metode proizvodnje mesa u svrhu rješavanja imperativnih problema na razini čovječanstva koji se tiču okoliša i dobrobiti životinja. Kao novo područje, neprestano se razvija i nove tehnologije kontinuirano izlaze. Stoga, cilj ovog rada je pregled novih tehnologija, znanstvenih istraživanja i potencijalnih rješenja za savladavanje tehnoloških prepreka ka putu do ekonomski isplative komercijalizacije. Do cilja proizvodnje mesa okusom jednakim ili boljim te cijene iste ili niže naspram konvencionalnog mesa prepreke su brojne i postoje u svakom segmentu kultiviranog mesa: stanične linije, medij za stanice, nosači i bioreaktori. Potrebna su dodatna brojna istraživanja i inovacije, a u svrhu ostvarenja cilja bit će potreban dotok visokokvalificiranih stručnjaka te značajno više investicija, kako iz privatnog sektora, tako i iz javnog.
Abstract (english)
Cellular agriculture is an emerging and dynamic research field. Cultivated meat produced by invitro cell culturing is genuine meat that has an enormous potential in replacing conventional methods of meat production in order to alleviate some of the most pressing issues humanity is dealing with today. As a nascent field, it's continually evolving and novel technologies are regularly being released. Therefore, the goal of this work was to review the latest technologies, scientific research, and potential solutions for overcoming the technological hurdles on the way to commercialization. On the path to producing meat that tastes the same or better and costs the same or less numerous roadblocks remain which are present in every segment of production: cell lines, culture media, scaffolds, and bioreactors. Overall, additional research, innovation, and an inflow of experienced researchers and innovators are needed. Also, substantial funding will be crucial.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:268910
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-12 08:55:07