With the global population estimated to reach 9 billion by 2050, agricultural production must align with this growth to alleviate any further burden on our current food systems. More sustainable and alternative modes of production are required to ensure that this overburden doesn't occur and that the food security of millions isn't compromised in the process. Advances in cultured meat technology reviews the growing interest and emergence in the field of cellular agriculture as one possible solution to achieving this. The book reviews the major technologies used in cultured meat product development, including cell line sourcing, cell growth media, bioreactors for cell multiplication and tissue engineering using scaffolds. The need to establish regulatory frameworks to permit the creation and trade of this new type of product is also highlighted, as is the key issue of consumer acceptance of this new technology. In its comprehensive exploration of the recent advances in cultured meat, the book showcases the potential of cultured meat production in alleviating the burden on our food systems, as well as some of the welfare and sustainability issues that arise during traditional livestock production.

Presents the State-of-the-Art in Fat Taste Transduction

A bite of cheese, a few potato chips, a delectable piece of bacon a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity.

Outlines Compelling Evidence for an Oral Fat Detection System

Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture.

This readily accessible work also discusses:

• The importance of dietary fats for living organisms
• Factors contributing to fat preference, including palatability
• Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption
• Potential therapeutic targets for fat intake control
• Genetic components of human fat preference
• Neurological disorders and essential fatty acids

Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.