On today’s episode: A new technique for growing human muscle tissue for robotic limbs. We head on down to the factory for a fresh, juicy, lab grown burger! All that and more today on All Around Science...
RESOURCES
- A “biohybrid” robotic hand built using real human muscle cells
- https://www.youtube.com/watch?v=wNlnSMe8imo&ab_channel=CNBCInternational
- https://www.ucdavis.edu/food/news/lab-grown-meat-carbon-footprint-worse-beef
- https://www.biorxiv.org/content/10.1101/2023.04.21.537778v1.full.pdf
- https://www.tandfonline.com/doi/full/10.1080/10408398.2025.2461262?af=R
- https://www.eufic.org/en/food-production/article/lab-grown-meat-how-it-is-made-and-what-are-the-pros-and-cons
- https://www.scientificamerican.com/article/lab-grown-meat-approved-for-sale-what-you-need-to-know/
- https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0171904
- https://phys.org/news/2019-01-scientists-breathalyze-cows-methane-emissions.html
- https://foodandagricultureorganization.shinyapps.io/GLEAMV3_Public/
- https://www.ox.ac.uk/news/2011-06-21-lab-grown-meat-would-cut-emissions-and-save-energy
- https://link.springer.com/content/pdf/10.1186/s12915-024-01936-8.pdf
- https://gfi.org/science/the-science-of-cultivated-meat/#Introduction
CREDITS:
Writing - Bobby Frankenberger & Maura Armstrong
Booking - September McCrady
THEME MUSIC by Andrew Allen
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