Episode

Season 2 – Episode #3 Lunch Time: From Genetically Engineered Cheese Cultures to Lab Grown Beef Burgers

In the third episode of Season 2,Caitlin Carmody and Zhixin Wang hash out the endless Food Micro applications of a genetic based tool for studying diverse populations of bacteria used in this month’s the first paper. Followed by a broader discussion of the global impact of livestock vs. lab grown meat production, related to this month’s second paper.

Peters, J.M., Koo, B.-M., Patino, R., Heussler, G.E., Hearne, C.C., Qu, J., Inclan, Y.F., Hawkins, J.S., Lu, C.H.S., Silvis, M.R., Harden, M.M., Osadnik, H., Peters, J.E., Engel, J.N., Dutton, R.J., Grossman, A.D., Gross, C.A., and Rosenberg, O.S. (2019). Enabling genetic analysis of diverse bacteria with Mobile-CRISPRi. Nature Microbiology 4, 244-250.

Lynch, J., and Pierrehumbert, R. (2019). Climate Impacts of Cultured Meat and Beef Cattle. Frontiers in Sustainable Food Systems 3.

Caitlin and Zhixin
Download: Episode #3 Lunch Time: From Genetically Engineered Cheese Cultures To Lab Grown Beef Burgers

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