Advances in Food Science, Processing and Technology

Precision Fermentation and Cellular Agriculture

Precision fermentation and cellular agriculture are reshaping the future of food by enabling the creation of animal-free proteins, fats, and dairy alternatives using microbial hosts and cultured cells. Through synthetic biology and metabolic engineering, microorganisms such as yeast and bacteria are reprogrammed to produce specific ingredients like casein, whey, collagen, or heme—without the need for traditional livestock. These technologies offer immense sustainability benefits, requiring fewer natural resources, emitting lower greenhouse gases, and reducing animal suffering. Cellular agriculture goes further by cultivating real animal cells to produce meat and seafood in controlled environments, eliminating the need for slaughter. Key advancements include scalable bioreactor systems, cost-effective growth media, and structured tissue engineering for texture and taste replication. Regulatory frameworks are evolving to ensure safety and labeling standards, while startups and food giants are accelerating commercialization. Precision fermentation and cellular agriculture not only meet the growing demand for ethical, sustainable food but also unlock new possibilities for nutrition and global food resilience.