Saved by Science by Mark J. Poznansky

Author:Mark J. Poznansky
Language: eng
Format: epub
Publisher: ECW Press
Published: 2020-09-22T00:00:00+00:00

Again, I stress that what’s incredible is that none of this represents a flight of fancy. With our new knowledge of genomics and the power of synthetic biology, achieving these aims is now well within reach. While the earliest food products of synthetic biology are not yet available in the grocery store, they are at least being realized in the laboratory. For example, a number of companies, again most commonly in the United States and Israel, are working on growing beef and chicken in large vats of cultured cells rather than on the bodies of actual animals. And if you’re worried about how the product looks, you can be sure that someone will use a digital printer to make your porterhouse steak or chicken wings grown in laboratories look just like the ones Grandma used to make.

You might consider some of these ideas pretty dramatic, or even bizarre, but remember that many of the foods we eat today look very different than they did a hundred years ago. You would not recognize the corn, carrots, eggplant or watermelon that was available in 1900. All of them have been selectively bred to provide more suitable growth and taste characteristics. So, there’s no reason to expect that the food we’ll be eating in 50 years will be similar to what we have today. Below are some examples of what synthetic biologists are developing.

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