The State of the Industry 2021: Fermentation for alternative proteins

Dr. Josephine Wee: The role of fungi in advancing the science of alternative proteins

Биопереработка. Часть 1: Ферментация

Ферментация: будущее мяса без животных компонентов? | FT Tech

2022 State of the Industry: Fermentation

The Truth About Lab-Grown Meat

Биореакторная технология, лежащая в основе производства Quorn

Beyond Plants: Using Fermentation, Fungi, Algae, and Bacteria to Create Novel Proteins and

Limits to Growth for Precision Fermentation

Jorge Guadalupe: Exploring mechanobiology to reduce cultivated chicken costs

Секретная лаборатория, производящая самую экологичную еду в мире | Just Might Work от Freethink

How Mushrooms Are Turned Into Bacon And Styrofoam | World Wide Waste

Precision fermentation: When does it make commercial sense?

Dining at The World's Largest Synthetic Meat Factory

Lab Scale Fermentation – How and Why We Do It

The Plant Protein Landscape: Key ingredient sources for alternative proteins

How Quorn Uses Biotechnology to Produce Meat Substitutes

Can we milk microbes instead of cows? | Irina Gerry | TEDxBoston

Dr. Julian McClements: A colloid science approach to next-generation plant-based milks

Mycoprotein: Protein Made Out Of Fungi | Sustainable Alternative Proteins

Commercial fermentation: Opportunities and bottlenecks