Alternative Nutrient Sources
ALTERNATIVE NUTRIENT SOURCES 
 
 
Alternative Nutrient Sources
ALTERNATIVE NUTRIENT SOURCES 
Alternative Nutrient Sources
ALTERNATIVE NUTRIENT SOURCES 

Alternative nutrient sources 

Advances in cultured meat technology Edited by Professor Mark Post, Professor Che Connon and Dr Chris Bryant 

Part 1 General 
1.Cultured meat technology: an overview: Johannes Le Coutre, University of New South Wales, Australia 
2.Understanding the cultural context for cultured meat: Neil Stephens, University of Birmingham, UK 
3.Creating a regulatory framework for cultured meat products: Singapore: Joanne Chan, Singapore Food Agency, Singapore 
4.Creating a regulatory framework for cultured meat products: EU: Ermolaos Ververis, Nutrition Unit-EFSA, Italy 
5.Creating an infrastructure for cultured meat production: Isha Datar, New Harvest, USA 
 
Part 2 Technologies 
6.Cell line sourcing and characterisation for cultured meat product development: Gareth Sullivan, University of Oslo, Norway 
7.Developments in cell growth media for cultured meat product development: Andrew Stout, Tufts University, USA 
8.Bioreactors for cell multiplication in cultured meat product development: Philipp Nold, Eppendorf Bioprocess Center, Germany 
9.Tissue engineering using scaffolds in cultured meat product development: Shulamit Levenberg, Technion, Israel 
10.Scaling cell production sustainably in cultured meat product development: Petra Hanga, University College London, UK 
 
Part 3 Quality and sustainability issues 
11.Developing cultured meat as a food product: Jette Young, Aarhus University, Denmark 
12.Assessing the environmental impact of commercial cultivated meat production: Hanna Tuomisto, University of Helsinki, Finland 
13.Consumer attitudes to cultured meat products: improving understanding and acceptance: Christina Hartmann, ETH Zurich, Switzerland 
14.Techno-economic analysis of cultured meat production: John P. Ellersick, Next Rung Technology, USA 
ISBN: 9781801463768 ¦ Pub date: August 2023 ¦ Extent: 400 pages ¦ Price £150/$195/€180 

Seaweed and microalgae as alternative sources of protein Edited by Professor Xin Gen Lei 

 
Table of contents 
 
Part 1 Types of macroalgae and microalgae 
1.Seaweed as a potential protein supplement in animal feeds: Sung Woo Kim, North Carolina State University, USA 
2.Solar energy conversion, oxygen evolution and carbon assimilation in cyanobacteria and eukaryotic microalgae: Gaozhong Shen, The Pennsylvania State University, USA 
3.Extraction of proteins and other functional components from red seaweed (Rhodophyta): Charlotte Jacobsen, National Food Institute - Technical University of Denmark, Denmark; Alireza Naseri, LACTOSAN A/S, Denmark; and Susan Løvstad Holdt, National Food Institute - Technical University of Denmark, Denmark 
 
Part 2 Cultivation and processing 
4.Developments in commercial scale farming of microalgae and seaweeds: Sarah E. Loftus and Zackary I. Johnson, Duke University, USA 
5.Developments in algal processing: Schonna R. Manning and Reuben D. Gol, University of Texas at Austin, USA 
6.Bioprocessing of microalgal proteins and their applications in the cosmetic, nutraceutical and food industries: Jordan Wilson, Ainnatul A. Ahmad Termizi, Elvis T. Chua and Peer M. Schenk, The University of Queensland, Australia 
7.Environmental impacts of seaweed cultivation: kelp farming and preservation: Jean-Baptiste Thomas, KTH Royal Institute of Technology, Sweden; José Potting, EnviroSpotting, The Netherlands and KTH Royal Institute of Technology, Sweden; and Fredrik Gröndahl, KTH Royal Institute of Technology, Sweden 
 
Part 3 Applications 
8.Nutritional and anti-methanogenic potentials of macroalgae for ruminants: Deepak Pandey, Nord University, Norway; Morteza Mansouryar, University of Copenhagen, Denmark; Margarita Novoa-Garrido, Geir Næss and Viswanath Kiron, Nord University, Norway; Hanne Helene Hansen, University of Copenhagen, Denmark; Mette Olaf Nielsen, Aarhus University, Denmark; and Prabhat Khanal, Nord University, Norway 
9.Developing seaweed/macroalgae as feed for pigs: Marta López-Alonso, Universidade de Santiago de Compostela, Spain; Marco García-Vaquero, University College Dublin, Ireland; and Marta Miranda, Universidade de Santiago de Compostela, Spain 
10.Microalgae: a unique source of poultry feed protein: Sahil Kalia, Andrew D. Magnuson, Guanchen Liu and Xin Gen Lei, Cornell University, USA 
11.Developing macroalgae and microalgae as feed for fish: Mo Peng, Jiangxi Agricultural University, China; Chunxiang Ai, Xiamen University, China; Zhi Luo, Huazhong Agricultural University, China; and Qinghui Ai, Key Laboratory of Mariculture (Ministry of Education of China), Ocean University of China, China 
ISBN: 9781786766205 ¦ Pub date: September 2021 ¦ Extent: 344 pages ¦ Price £140/$180/€170 
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