Cultured Meat and Cellular Agriculture: The Future of Protein
暫譯: 培養肉與細胞農業：蛋白質的未來

培養肉和細胞農業提供了可持續解決方案的希望，以應對對蛋白質日益增長的需求，同時減輕傳統動物農業對環境的影響。本書探討了細胞農業這一新興領域。它深入研究了使肉類、海鮮和其他蛋白質來源能夠在實驗室環境中從動物細胞中培養的科學和生物技術創新，而不是依賴傳統的畜牧業。它還討論了擴大生產規模以及將這些技術整合到全球食品供應鏈中所面臨的挑戰和機遇。

主要特點：
- 提供培養肉和細胞農業的全面概述，涵蓋科學、技術、倫理、可持續性和未來影響等各個方面
- 提供權威的觀點和深入的分析，確保信息的準確性和可靠性
- 使用清晰簡潔的語言，使複雜的科學概念對廣泛受眾可及
- 包含現實世界的例子和案例研究，以說明培養肉和細胞農業的實際應用
- 整合生物學、工程學、經濟學和社會學等多個學科的見解

Mr. Fakhar Islam is working as lecturer in Department of Food Science and Technology, Nur International University Lahore also Ph.D. Scholar in Food Science from Government College University, Faisalabad Pakistan. Additionally, He is also involved in various departmental competitions organizing team members like product development, seminars on food safety and quality. He has been part of many national and international research projects. He has more than 50 national and international research publications with impact factor 132.22 as well as 04 book chapters and one book related to the field of research. He is optimistic for finding innovative and effective practices to improve food production, quality and safety, keeping in view the betterment of human health; and moreover, to improve the end-product quality for maintenance of customer's health.
Dr. Tahir Zahoor is working as a Professor and Dean, faculty of Applied Sciences at NUR International University. He did Post Doctorates in Food Science and Nutrition at Michigan State University (MSU) and Washington State University (WSU), USA where he served as Adjunct Professor. Dr. Zahoor has vast experience of working in several public and private organizations starting professional teaching career at University of Agriculture, Faisalabad (UAF). He has served as a Director General of the National Institute of Food Science and Technology (NIFSAT), intense contribution developing curriculum foremost for quality education in 10 food related degree programs leading to B.Sc. / (Hons.) / /M.Sc. (Hons.) / PhD Human Nutrition and Dietetics; B.Sc. (Hons.) / /M.Sc. (Hons.) / PhD Food Science and Technology, M. Sc. (Hons.) Food Safety and Quality Management, Food Service and Management and in Dairy Technology additionally short-term training modules / diploma in Food Safety and Controls. Dr. Zahoor has been a National Consultant in the World Food Program (WFP), United Nations and as Executive Director of the Endowment Fund Secretariat, under the project of USDA at UAF managing and offering competitive funds for faculty development, technology transfer and product commercialization (FDTTPC). In academics he Produced several PhDs. and more than 350 M.Sc./M.Phil. and published more than 120 research publications in various journals of national and international repute in impacted / non impacted journals. Dr. Zahoor have various professional memberships of national/international associations/societies, and as executive members of PSFST. He participated in several national and international conferences/workshops. He has been a part of Food Composition Table of Pakistan representing academia, in Nutrition and Planning, Ministry of Planning, Islamabad. Dr. Zahoor re-established international linkages with Washington State University, USA and worked as focal person in Jiangnan University, China and UAF. His area of interest is Food Sciences: Technology, Human Nutrition, Dairy, Safety, Microbiology and Services management for value addition: Nutraceutical and functional foods, Probiotics & Prebiotics, Cost-Effective Food Processing Technology, R &D and overall developing Food Business Entrepreneurship in dairy and other foods

Dr. Muhammad Afzaal is an Assistant Professor in the Department of Food Science at Government College University Faisalabad in Pakistan. He also serves as a Business Manager for Food & Services and Lab in-charge for Food Safety and Biotechnology. With over 10 years of teaching and research experience, Dr. Afzaal has participated in numerous national and international research projects. He has worked with organizations such as the Global Alliance for Improved Nutrition (GAIN), Centre for Agriculture and Bioscience International (CABI), and USAID on various projects. In addition, he has conducted training for food handlers to build their capacity in food industries through collaborative projects. Dr. Afzaal has authored over 100 national and international research publications with high-impact factors, as well as 15 book chapters and two books related to his field of research. He has received the Research Productivity Award-2022 and Outstanding Researcher Award for securing a position among the top 10 researchers in his university. Dr. Afzaal's research interests include Food Science & Technology, Food Safety, Food Bioprocessing & Waste valorization, Dairy Safety, Food Microbiology and Biotechnology, value addition, functional foods, Probiotics & Prebiotics. As a co-supervisor, he has supervised 25 MS students and about 30 MS & 3 PhD students. He also serves as a reviewer for many international journals, such as Food Chemistry, Food MDPI, environment chemistry letters, probiotics and antimicrobial proteins, Food Research International, Journal of Food Science, Journal of Food Measurement & Characterization, international journal of food properties, Journal of Applied Science-MDPI, Journal of Food Processing & Preservation, Applied Food Research, Food Science and Human Wellness International Journal of Environmental Research and Public Health, Journal of the Saudi Society for Food and Nutrition (JSSFN), Journal of Food Quality, International Journal of Food Properties, Journal of Environmental Science and Health, Part B, Food Science & Technology International, Medicina -MDPI, Current Research in Food Science, Journal of Chemical Technology & Biotechnology, among others. Dr. Afzaal is a life member of the Pakistan Society of Food Scientists & Technologists (PSFST) and serves as Secretary of the Faisalabad PSFST chapter. He has organized many national and international conferences and will serve as the expo secretary in 2023. His doctorate research focused on prolonging the viability and stability of probiotics for the development of functional foods under different storage/hostile gastrointestinal conditions. Dr. Afzaal is optimistic about finding innovative and effective practices to develop functional foods, processing quality, and safety, with the betterment of human health in mind.

Dr. Anamika Chauhan is presently working as an Assistant Professor, Department of Home Science in Chamanlal P.G.College, Haridwar (Sridev Suman University Uttarakhand).She obtained her Master's Degree and PhD from HNB Garhwal Srinagar, Central University Uttarakhand, India. She has also Master's Degree in English, Education.She is also qualified for UGC- NET, USET, M.Phil. (Home Science). She was awarded the "Young Scientist award" by UCOST and "Teacher's Excellence Award'' by Motherhood University (Uttarakhand) and awarded with "Dr.Sarvepalli Radhakrishnan Global Educator Award-2022" by International council for Education, Research and Training. She has patented "Gold Nanoparticles with Albizia LEbbeckl. Benth leaves extract for Dermal Cancer". She is a member of the Board of Studies in the University. She is lifetime member of the Indian Science Congress Association Kolkata, Scientific and Technical Research Association (STRA), and Home Science Association of India.She has 11 research papers in peer-reviewed reputed national and international journals, 08 Edited Books and 02 Textbook. She has also been associated with, workshops and conferences. Her research interest and areas range across Right to Education, Nutrition and Human Health.

法卡爾·伊斯蘭（Fakhar Islam）先生目前在拉合爾的努爾國際大學食品科學與技術系擔任講師，同時也是巴基斯坦費薩拉巴德政府學院大學食品科學的博士研究生。此外，他還參與了各種部門競賽的組織工作，如產品開發、食品安全與質量的研討會。他參與了許多國內和國際研究項目，擁有超過50篇國內外研究出版物，影響因子為132.22，以及4章書籍和一本與研究領域相關的書籍。他對於尋找創新和有效的實踐以改善食品生產、質量和安全持樂觀態度，並考慮到人類健康的改善；此外，還希望提高最終產品的質量，以維護顧客的健康。

塔希爾·扎胡爾（Tahir Zahoor）博士目前在努爾國際大學擔任應用科學學院的教授和院長。他在美國密西根州立大學（Michigan State University, MSU）和華盛頓州立大學（Washington State University, WSU）完成了食品科學和營養的博士後研究，並擔任兼任教授。扎胡爾博士在多個公私機構擁有豐富的工作經驗，專業教學生涯始於費薩拉巴德農業大學（University of Agriculture, Faisalabad, UAF）。他曾擔任國家食品科學與技術研究所（National Institute of Food Science and Technology, NIFSAT）的總幹事，對於開發課程以促進10個食品相關學位課程的質量教育做出了重要貢獻，這些課程包括B.Sc. / (Hons.) / M.Sc. (Hons.) / PhD人類營養與飲食學；B.Sc. (Hons.) / M.Sc. (Hons.) / PhD食品科學與技術，M.Sc. (Hons.)食品安全與質量管理、食品服務與管理以及乳製品技術的短期培訓模塊/文憑。扎胡爾博士曾擔任聯合國世界糧食計劃署（World Food Program, WFP）的國家顧問，並作為UAF下美國農業部（USDA）項目的基金秘書處執行董事，負責管理和提供競爭性資金以促進教職員發展、技術轉移和產品商業化（FDTTPC）。在學術方面，他培養了多位博士生，並指導了超過350名碩士/碩士研究生，發表了超過120篇在國內外知名期刊上的研究出版物。扎胡爾博士擁有多個國內外協會/社團的專業會員資格，並擔任PSFST的執行委員。他參加了多個國內外會議/研討會，並作為巴基斯坦食品成分表的學術代表參與了規劃部的營養與規劃工作。扎胡爾博士重新建立了與美國華盛頓州立大學的國際聯繫，並在江南大學（中國）和UAF擔任聯絡人。他的研究興趣包括食品科學：技術、人類營養、乳製品、安全性、微生物學和增值服務管理：營養補充品和功能性食品、益生菌和益生元、成本效益的食品加工技術、研發以及整體發展乳製品和其他食品的食品商業創業。

穆罕默德·阿夫扎爾（Muhammad Afzaal）博士是巴基斯坦費薩拉巴德政府學院大學食品科學系的助理教授。他還擔任食品與服務的業務經理以及食品安全和生物技術的實驗室負責人。擁有超過10年的教學和研究經驗，阿夫扎爾博士參與了多個國內和國際研究項目。他曾與全球改善營養聯盟（Global Alliance for Improved Nutrition, GAIN）、國際農業與生物科學中心（Centre for Agriculture and Bioscience International, CABI）和美國國際開發署（USAID）等組織合作，參與各種項目。此外，他還為食品從業人員提供培訓，以提升他們在食品行業的能力。阿夫扎爾博士擁有超過100篇高影響因子的國內外研究出版物，以及15章書籍和兩本與其研究領域相關的書籍。他獲得了2022年研究生產力獎和傑出研究者獎，以表彰他在大學中名列前10的研究者。阿夫扎爾博士的研究興趣包括食品科學與技術、食品安全、食品生物加工與廢物增值、乳製品安全、食品微生物學和生物技術、增值、功能性食品、益生菌和益生元。作為共同指導教師，他指導了25名碩士生和約30名碩士及3名博士生。他還擔任多個國際期刊的審稿人，如《食品化學》（Food Chemistry）、《食品MDPI》（Food MDPI）、《環境化學快報》（environment chemistry letters）、《益生菌與抗微生物蛋白》（probiotics and antimicrobial proteins）、《國際食品研究期刊》（Food Research International）、《食品科學期刊》（Journal of Food Science）、《食品測量與特徵期刊》（Journal of Food Measurement & Characterization）、《國際食品性質期刊》（international journal of food properties）、《應用科學期刊-MDPI》（Journal of Applied Science-MDPI）、《食品加工與保存期刊》（Journal of Food Processing & Preservation）、《應用食品研究》（Applied Food Research）、《食品科學與人類健康國際期刊》（International Journal of Environmental Research and Public Health）、《沙烏地食品與營養學會期刊》（Journal of the Saudi Society for Food and Nutrition, JSSFN）、《食品質量期刊》（Journal of Food Quality）、《國際食品性質期刊》（International Journal of Food Properties）、《環境科學與健康期刊B部分》（Journal of Environmental Science and Health, Part B）、《食品科學與技術國際期刊》（Food Science & Technology International）、《醫學期刊-MDPI》（Medicina -MDPI）、《食品科學當前研究》（Current Research in Food Science）、《化學技術與生物技術期刊》（Journal of Chemical Technology & Biotechnology）等。阿夫扎爾博士是巴基斯坦食品科學家與技術專家協會（Pakistan Society of Food Scientists & Technologists, PSFST）的終身會員，並擔任費薩拉巴德PSFST分會的秘書。他組織了許多國內外會議，並將在2023年擔任博覽會秘書。他的博士研究專注於在不同儲存/惡劣腸道條件下延長益生菌的活性和穩定性，以開發功能性食品。阿夫扎爾博士對於尋找創新和有效的實踐以開發功能性食品、加工質量和安全性，並考慮到人類健康的改善持樂觀態度。

阿納米卡·喬漢（Anamika Chauhan）博士目前在哈里德瓦爾的查曼拉爾PG學院（Sridev Suman University Uttarakhand）擔任助理教授。她在印度烏塔拉坎德中央大學HNB Garhwal Srinagar獲得碩士學位和博士學位，並擁有英語和教育的碩士學位。她還通過了UGC-NET、USET和M.Phil.（家庭科學）的資格考試。她曾獲得UCOST頒發的“青年科學家獎”和母親大學（Uttarakhand）頒發的“教師卓越獎”，並獲得國際教育、研究與培訓理事會頒發的“德拉薩維帕利·拉達克里希南全球教育者獎-2022”。她已獲得“金奈米顆粒與阿爾比西亞·勒貝克（Albizia Lebbeck）葉提取物用於皮膚癌”的專利。她是大學學術委員會的成員，也是印度科學大會（Indian Science Congress Association Kolkata）、科學與技術研究協會（Scientific and Technical Research Association, STRA）和印度家庭科學協會的終身會員。她在同行評審的國內外知名期刊上發表了11篇研究論文，編輯了8本書籍和2本教科書。她還參加了多個研討會和會議。她的研究興趣和領域涵蓋教育權、營養和人類健康。