食品文化与细胞培养：技术、伦理及社会前沿
Food culture and cell-culture: technical, ethical and social frontiers.
作者信息
Chriki Sghaier, Hallman William, Hocquette Jean-François, Ellies-Oury Marie-Pierre, Takeuchi Masami
机构信息
Isara, High Agronomic School, 69364, Lyon, France.
INRAE, Université d'Auvergne, Vetagro Sup, UMR Herbivores, 63122, Saint Genès Champanelle, France.
出版信息
NPJ Sci Food. 2025 Apr 11;9(1):49. doi: 10.1038/s41538-025-00417-8.
Abstract
As the FAO/WHO has completed the rigorous identification of food safety hazards of cell-based food, this article identifies remaining research gaps, particularly in the economic and social sciences, that need to be filled to better meet the expectations of cell-based food production.
摘要
由于粮农组织/世界卫生组织已完成对细胞基食品的食品安全危害的严格识别，本文确定了仍存在的研究空白，特别是在经济和社会科学领域，这些空白需要填补，以更好地满足细胞基食品生产的期望。
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