Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books. Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.

Select Guide Rating

• 1. History of meat consumption and cultivation of meat2. Eating quality characteristics of cultured meat3. Technologies for the production of cultured meat4. Technological advances in the production of culture media for cultured meat5. Technological advances in the production of scaffolds for cultured meat6. Tissue engineering, advances in cell biology and the role of genetic engineering in cultured meat production7. Bioprocess and bioreactor design considerations for cultured meat8. Technological advances achieved in the production of cultured meat, fish and seafood9. Consumer acceptance, perception and ethical aspects of cultured meat10. Consumer acceptance: Main drivers and barriers to regular consumption of cultured meat11. Impact of large-scale production of cultured meat on the environment, animal welfare and human life12. The regulatory aspects of cultured meat13. The religious aspects of cultured meat14. Processing, packaging and quality assurance of cultured meat and meat products15. Role of Industry 4.0 technologies in cultured meat production

Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books. Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.

Select Guide Rating

• 1. History of meat consumption and cultivation of meat2. Eating quality characteristics of cultured meat3. Technologies for the production of cultured meat4. Technological advances in the production of culture media for cultured meat5. Technological advances in the production of scaffolds for cultured meat6. Tissue engineering, advances in cell biology and the role of genetic engineering in cultured meat production7. Bioprocess and bioreactor design considerations for cultured meat8. Technological advances achieved in the production of cultured meat, fish and seafood9. Consumer acceptance, perception and ethical aspects of cultured meat10. Consumer acceptance: Main drivers and barriers to regular consumption of cultured meat11. Impact of large-scale production of cultured meat on the environment, animal welfare and human life12. The regulatory aspects of cultured meat13. The religious aspects of cultured meat14. Processing, packaging and quality assurance of cultured meat and meat products15. Role of Industry 4.0 technologies in cultured meat production

Zuhaib F. Bhat is working as an Associate Professor in the Division of Livestock Products Technology of SKUAST-Jammu (India). He was awarded his PhD from Lincoln University (Department of Wine, Food and Molecular Biosciences) in collaboration with the University of Otago (Department of Food Science). Dr. Bhat has worked on different aspects of animal products (meat, milk, and their products) for more than 14 years. He has published more than 90 research papers, 50 review articles, 30 book chapters and 03 books. Alaa El-Din A. Bekhit, PhD, has earned his PhD in biochemistry from Lincoln University, New Zealand in 2004. He obtained his MSc in food process engineering from the University of Reading, United Kingdom in 1994. Dr. Bekhit is a Professor at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post at the Food Science and Pharmacy College, Xinjiang Agricultural University, and the Chinese Academy of Agricultural Sciences (CAAS), along with honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi and adjunct associate professor in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in studying different aspects of foods, including packaging, for more than 30 years. He has published more than 230 research papers, 80 review articles, 72 book chapters and 06 books.

Select Guide Rating

• 1. History of meat consumption and cultivation of meat2. Eating quality characteristics of cultured meat3. Technologies for the production of cultured meat4. Technological advances in the production of culture media for cultured meat5. Technological advances in the production of scaffolds for cultured meat6. Tissue engineering, advances in cell biology and the role of genetic engineering in cultured meat production7. Bioprocess and bioreactor design considerations for cultured meat8. Technological advances achieved in the production of cultured meat, fish and seafood9. Consumer acceptance, perception and ethical aspects of cultured meat10. Consumer acceptance: Main drivers and barriers to regular consumption of cultured meat11. Impact of large-scale production of cultured meat on the environment, animal welfare and human life12. The regulatory aspects of cultured meat13. The religious aspects of cultured meat14. Processing, packaging and quality assurance of cultured meat and meat products15. Role of Industry 4.0 technologies in cultured meat production