Lab-grown meat, fungus-based ice cream

Food of the Future course led by Franklyn Hall explores the new range of meats, milks, and cheeses developed using cellular manipulation and emerging technology

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Noah Yan ,Lauren Blake ,James Dolgin ,Franklyn Hall ,Arjun Iyer ,Bysarah Tarneypublished ,Molly Gordon ,Johns Hopkins ,Good Food Institute ,Mosa Meat ,Dipole Materials ,New Age ,Primal Spirit Foods ,Brave Robot ,