“Cultured Pork” — from Lab to Plate — Chula Researcher Hopes to Ensure Future Food Security
A Chula Veterinary Science professor has researched the production of imitation pork from tissue culture of which taste and nutritional value are close to real pork and is prepared to start commercial production hoping to help address future food security challenges.
As the population’s demand for meat increases while the livestock farmland dwindles and animal husbandry continues to affect global warming, many are trying to find new animal protein alternatives to meet consumers’ needs without farming.