Niku Shaah - Shah, Rushil; Deminico, John; Chabria, Rajeev
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In Niku Shaah: Beyond Meat and Lethal, Artificial Meat, Nik Shah explores the profound advancements in food technology and artificial meat production, including the rise of lab-grown meat and its potential impact on sustainability, health, and the global food industry. This thought-provoking book dives into the scientific, ethical, and biotechnological aspects of synthetic meat, shedding light on how plant-based meat and cultured meat could revolutionize modern agriculture and address food security challenges while exploring the risks and potential health impacts of artificial meat. As a CFA,…mehr

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Produktbeschreibung
In Niku Shaah: Beyond Meat and Lethal, Artificial Meat, Nik Shah explores the profound advancements in food technology and artificial meat production, including the rise of lab-grown meat and its potential impact on sustainability, health, and the global food industry. This thought-provoking book dives into the scientific, ethical, and biotechnological aspects of synthetic meat, shedding light on how plant-based meat and cultured meat could revolutionize modern agriculture and address food security challenges while exploring the risks and potential health impacts of artificial meat. As a CFA, CAIA charterholder, and expert in finance, accounting, and social entrepreneurship from Northeastern University, Nik Shah brings a multidisciplinary perspective to the subject of artificial meat. Drawing from his background in biotechnology, financial analysis, and leadership at xAI Robotics, Nik delivers a data-driven approach to the exploration of meat alternatives, emphasizing the scientific innovations behind synthetic meat production, the market forces driving it, and the ethical dilemmas surrounding its widespread adoption. This book covers: * The science behind lab-grown meat, including cultured meat production, bioreactors, cellular agriculture, and the role of stem cells in creating viable, sustainable meat alternatives. * The rise of plant-based meat, such as Beyond Meat and Impossible Foods, and the science behind plant proteins like soy, pea protein, and mycoprotein that replicate the taste and texture of real meat. * The ethical implications of replacing traditional meat production with synthetic meat, including concerns about animal welfare, environmental sustainability, and food security. * The potential health risks and benefits of consuming artificial meat , such as food safety, nutritional value, and the long-term effects of consuming lab-grown products versus traditional meat. * How artificial meat is poised to transform the food industry, from economic considerations to global food systems, and its impact on agriculture, livestock industries, and consumer preferences. * The future of synthetic meats in global markets, and the role of regulation, marketing, and consumer education in shaping their acceptance and integration into mainstream diets. Key benefits of this book: * Comprehensive insights into the science and technology of artificial meat, including how cultured meat and plant-based alternatives are produced and their potential for reshaping the food industry. * Explore the ethical debates surrounding synthetic meat, including its environmental impact, animal welfare concerns, and the potential for sustainable food production. * Understand the health considerations of consuming artificial meats, with a focus on nutritional values, food safety, and potential health risks associated with new meat production technologies. * Learn about the market trends and economic factors driving the rise of plant-based and cultured meats, and how alternative protein sources will affect global supply chains.
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