Certified Cultured Beef: Raising Beef Without the Cow?
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- Author:
- Bryan Hains, Dawn Hains, Mark Balschweid
- Subject:
- Science and Technology, Social Sciences
- Institution:
- National Center for Case Study Teaching in Science
- Collection:
- Case Study Teaching in Science
- Level:
- High School, Community College / Lower Division, College / Upper Division
- Abstract:
In this case study, students are introduced to concepts and techniques in modern biotechnology, as well as the possible implications of this emerging science, by considering the possibility of in vitro cultured meat. Intended for use in a college-level meat science, food science, or human nutrition course, the case could also be used in courses in environmental science, agribusiness, agriculture law and policy, animal philosophy/well-being, and high school AP food science.
- Language:
- English
- Material Type:
- Activities and Labs, Case Study, Lesson Plans
- Media Format:
- Downloadable docs, Text/HTML
- Conditions of Use:
- Read the fine print
- Copyright Holder:
- National Center for Case Study Teaching in Science, University at Buffalo