November 17, 2020

Pairing cellular agriculture with genetic engineering could enable the development of novel foods, with non-native features, that may be nutritionally enhanced. In a study recently published in Metabolic Engineering, researchers from Tufts University engineered bovine cells to endogenously produce phytoene, lycopene and β-carotene, and found a reduction in lipid oxidation levels when this cultured meat was cooked.

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