What foods will fill our dinner plates in the years and decades ahead? Restaurants and grocery stores are already beefing up their stocks of plant-based “meat” products and advances in cellular agriculture promise to further enhance the quality of actual, lab-grown meat. Elsewhere, scientists are studying ways to better tap Earth’s abundant resources of protein-rich insects and conjuring new approaches to sustainably farm nutritious seaweed.
SciLine’s next media briefing will cover emerging research that is driving the development of consumable algae, insects, and cultured meat—and how factors such as taste, nutrition, public perception, and environmental impact may influence their acceptance as foods. This web-based briefing can be viewed on your computer or phone, so you can watch and ask questions from anywhere.
The briefing is open only to members of the media, who must register in advance. There will be an opportunity for Q&A. Speakers include the following:
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Dr. Julie Lesnik, Assistant Professor of Anthropology, Wayne State University
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Dr. Kate Krueger, Research Director, New Harvest
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Dr. Denise Skonberg, Associate Professor of Food Science, University of Maine
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SciLine Director Rick Weiss will moderate the briefing
Media contact: SciLine: sciline@aaas.org
WHEN/WHERE:
Date: Thursday, January 16, at 2:00 PM ET
Location: Online
How to Attend: Register at the SciLine website here.