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CULTURED MEAT
Cultured Meat. The world faces critical food shortages in the near future as demand for meat is expected to increase by more than two-thirds, according to the Food and Agriculture Organization of the United Nations. The production of meat through tissue culture could have immense effects in reducing the environmental impact of ouragriculture
WHAT IS CULTURED MEAT What is Cultured Meat. Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a FACTS ABOUT CULTURED MEAT Facts about Cultured Meat. Cells from a single cow could produce 175 million quarter-pounders. Traditional farming methods would need 440,000 cows. Global meat demand estimated to increase by 73% by 2050. But we already use 70% of farm land for livestock. Livestock farming for meat is responsible for ~18% of all greenhouse emissions, morethan
TRAVEL | CULTURED BEEF Special offer: Discounted travel with Lufthansa Group Partner Airlines. Lufthansa Group Partner Airlines offer a comprehensive global route network linking major cities around the world. We offer special prices and conditions to participants, visitors, exhibitors, invited guests as well as employees of the Contracting partner and their travel companions. PROFESSOR MARK POST, MD PHD Renewed funding by a private partner enabled the realisation of a project to create a processed meat product using muscle cells from a cow. Professor Post received his medical degree from the University of Utrecht in 1982 and trained for a PhD in Pulmonary Pharmacology, graduating from the University of Utrecht in 1989. He joined the KNAW FUNDING | CULTURED BEEF Funding. Mark Post has it's own research fund where you can donate money to Cultured Meat research. Click here for more information and/or making a donation. INTERNATIONAL CONFERENCE ON CULTURED MEAT Dr. -Ing. Jianan Fu is employed as Innovation Manager and Business Development Manager at PAN Biotech, a German company with 30 years experience in cell culture media. RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
CULTURED BEEF
Cultured beef Launch - 11 minutes version. LEARN MORE. 720p geselecteerd als afspeelkwaliteit 480p low geselecteerd als afspeelkwaliteit 480p geselecteerd als afspeelkwaliteit 360p geselecteerd als afspeelkwaliteit. ! PETER VERSTRATE, FOOD TECHNICIAN Peter Verstrate, Food Technician. Peter’s area of expertise lies in identifying, structuring and implementing sustainable improvements in primary processes (sourcing, production, logistics) as well as setting up / improving Research & Development departments. Peter is also a board member of the InVitromeat Foundation; which was created toCULTURED MEAT
Cultured Meat. The world faces critical food shortages in the near future as demand for meat is expected to increase by more than two-thirds, according to the Food and Agriculture Organization of the United Nations. The production of meat through tissue culture could have immense effects in reducing the environmental impact of ouragriculture
WHAT IS CULTURED MEAT What is Cultured Meat. Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a FACTS ABOUT CULTURED MEAT Facts about Cultured Meat. Cells from a single cow could produce 175 million quarter-pounders. Traditional farming methods would need 440,000 cows. Global meat demand estimated to increase by 73% by 2050. But we already use 70% of farm land for livestock. Livestock farming for meat is responsible for ~18% of all greenhouse emissions, morethan
TRAVEL | CULTURED BEEF Special offer: Discounted travel with Lufthansa Group Partner Airlines. Lufthansa Group Partner Airlines offer a comprehensive global route network linking major cities around the world. We offer special prices and conditions to participants, visitors, exhibitors, invited guests as well as employees of the Contracting partner and their travel companions. PROFESSOR MARK POST, MD PHD Renewed funding by a private partner enabled the realisation of a project to create a processed meat product using muscle cells from a cow. Professor Post received his medical degree from the University of Utrecht in 1982 and trained for a PhD in Pulmonary Pharmacology, graduating from the University of Utrecht in 1989. He joined the KNAW FUNDING | CULTURED BEEF Funding. Mark Post has it's own research fund where you can donate money to Cultured Meat research. Click here for more information and/or making a donation. INTERNATIONAL CONFERENCE ON CULTURED MEAT Dr. -Ing. Jianan Fu is employed as Innovation Manager and Business Development Manager at PAN Biotech, a German company with 30 years experience in cell culture media. RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
CULTURED BEEF
Cultured beef Launch - 11 minutes version. LEARN MORE. 720p geselecteerd als afspeelkwaliteit 480p low geselecteerd als afspeelkwaliteit 480p geselecteerd als afspeelkwaliteit 360p geselecteerd als afspeelkwaliteit. ! PETER VERSTRATE, FOOD TECHNICIAN Peter Verstrate, Food Technician. Peter’s area of expertise lies in identifying, structuring and implementing sustainable improvements in primary processes (sourcing, production, logistics) as well as setting up / improving Research & Development departments. Peter is also a board member of the InVitromeat Foundation; which was created to TRAVEL | CULTURED BEEF Special offer: Discounted travel with Lufthansa Group Partner Airlines. Lufthansa Group Partner Airlines offer a comprehensive global route network linking major cities around the world. We offer special prices and conditions to participants, visitors, exhibitors, invited guests as well as employees of the Contracting partner and their travel companions.REGISTRATION
Early. (Until October 15, 2018) Regular. (From October 16, 2018) Regular fee for scientists, companies and PhD-students. € 200. € 250. Reduced fee for Master-students only. € 100.ACCOMMODATION
Hotel Derlon. Address: Onze lieve vrouweplein 6 6211 HD Maastricht Tel: +31 43 321 6770 Reserved until November 1, 2018: standard Deluxe rooms incl. breakfast. CONTACT | CULTURED BEEF Secretariat Conference on Cultured Meat. Bianca Gorski-Feenstra and Jolanda Gulpen. E-mail: secretariaat-fys@maastrichtuniversity.nl Tel: +31 43 3881200 or +31 43 388 4003. Media Inquiries ABSTRACT INSTRUCTIONS The deadline for submitting an abstract is October 15, 2018.Abstracts must be submitted electronically ONLY to secretariaat-fys@maastrichtuniversity.nl, be written in English (maximum 300 words), and be in standard letter size (21.59 cm x 27.94 cm).Please attach your abstract in a Word file The presenting author will be notified of acceptance by November 1st, 2018. RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
PETER VERSTRATE, FOOD TECHNICIAN Peter Verstrate, Food Technician. Peter’s area of expertise lies in identifying, structuring and implementing sustainable improvements in primary processes (sourcing, production, logistics) as well as setting up / improving Research & Development departments. Peter is also a board member of the InVitromeat Foundation; which was created to PROCESS - CULTURED BEEFWEB VIEW Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, PRESENTATION LONDON 2013 Presentation London 2013. At 1pm UK time on the 5th of August 2013 in London Professor Mark Post of Maastricht University unveiled the world’s first Cultured Beef burger. The first recognizable meat product created using culturing techniques, the Cultured Beef burger WWW.CULTUREDBEEF.ORG 301 Moved Permanently. nginx/1.16.1CULTURED MEAT
Cultured Meat. The world faces critical food shortages in the near future as demand for meat is expected to increase by more than two-thirds, according to the Food and Agriculture Organization of the United Nations. The production of meat through tissue culture could have immense effects in reducing the environmental impact of ouragriculture
WHAT IS CULTURED MEAT What is Cultured Meat. Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a FACTS ABOUT CULTURED MEAT Facts about Cultured Meat. Cells from a single cow could produce 175 million quarter-pounders. Traditional farming methods would need 440,000 cows. Global meat demand estimated to increase by 73% by 2050. But we already use 70% of farm land for livestock. Livestock farming for meat is responsible for ~18% of all greenhouse emissions, morethan
TRAVEL | CULTURED BEEF Special offer: Discounted travel with Lufthansa Group Partner Airlines. Lufthansa Group Partner Airlines offer a comprehensive global route network linking major cities around the world. We offer special prices and conditions to participants, visitors, exhibitors, invited guests as well as employees of the Contracting partner and their travel companions. PROFESSOR MARK POST, MD PHD Renewed funding by a private partner enabled the realisation of a project to create a processed meat product using muscle cells from a cow. Professor Post received his medical degree from the University of Utrecht in 1982 and trained for a PhD in Pulmonary Pharmacology, graduating from the University of Utrecht in 1989. He joined the KNAW FUNDING | CULTURED BEEF Funding. Mark Post has it's own research fund where you can donate money to Cultured Meat research. Click here for more information and/or making a donation. INTERNATIONAL CONFERENCE ON CULTURED MEAT Dr. -Ing. Jianan Fu is employed as Innovation Manager and Business Development Manager at PAN Biotech, a German company with 30 years experience in cell culture media. RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
CULTURED BEEF
Cultured beef Launch - 11 minutes version. LEARN MORE. 720p geselecteerd als afspeelkwaliteit 480p low geselecteerd als afspeelkwaliteit 480p geselecteerd als afspeelkwaliteit 360p geselecteerd als afspeelkwaliteit. ! PETER VERSTRATE, FOOD TECHNICIAN Peter Verstrate, Food Technician. Peter’s area of expertise lies in identifying, structuring and implementing sustainable improvements in primary processes (sourcing, production, logistics) as well as setting up / improving Research & Development departments. Peter is also a board member of the InVitromeat Foundation; which was created toCULTURED MEAT
Cultured Meat. The world faces critical food shortages in the near future as demand for meat is expected to increase by more than two-thirds, according to the Food and Agriculture Organization of the United Nations. The production of meat through tissue culture could have immense effects in reducing the environmental impact of ouragriculture
WHAT IS CULTURED MEAT What is Cultured Meat. Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a FACTS ABOUT CULTURED MEAT Facts about Cultured Meat. Cells from a single cow could produce 175 million quarter-pounders. Traditional farming methods would need 440,000 cows. Global meat demand estimated to increase by 73% by 2050. But we already use 70% of farm land for livestock. Livestock farming for meat is responsible for ~18% of all greenhouse emissions, morethan
TRAVEL | CULTURED BEEF Special offer: Discounted travel with Lufthansa Group Partner Airlines. Lufthansa Group Partner Airlines offer a comprehensive global route network linking major cities around the world. We offer special prices and conditions to participants, visitors, exhibitors, invited guests as well as employees of the Contracting partner and their travel companions. PROFESSOR MARK POST, MD PHD Renewed funding by a private partner enabled the realisation of a project to create a processed meat product using muscle cells from a cow. Professor Post received his medical degree from the University of Utrecht in 1982 and trained for a PhD in Pulmonary Pharmacology, graduating from the University of Utrecht in 1989. He joined the KNAW FUNDING | CULTURED BEEF Funding. Mark Post has it's own research fund where you can donate money to Cultured Meat research. Click here for more information and/or making a donation. INTERNATIONAL CONFERENCE ON CULTURED MEAT Dr. -Ing. Jianan Fu is employed as Innovation Manager and Business Development Manager at PAN Biotech, a German company with 30 years experience in cell culture media. RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
CULTURED BEEF
Cultured beef Launch - 11 minutes version. LEARN MORE. 720p geselecteerd als afspeelkwaliteit 480p low geselecteerd als afspeelkwaliteit 480p geselecteerd als afspeelkwaliteit 360p geselecteerd als afspeelkwaliteit. ! PETER VERSTRATE, FOOD TECHNICIAN Peter Verstrate, Food Technician. Peter’s area of expertise lies in identifying, structuring and implementing sustainable improvements in primary processes (sourcing, production, logistics) as well as setting up / improving Research & Development departments. Peter is also a board member of the InVitromeat Foundation; which was created toREGISTRATION
Early. (Until October 15, 2018) Regular. (From October 16, 2018) Regular fee for scientists, companies and PhD-students. € 200. € 250. Reduced fee for Master-students only. € 100.ACCOMMODATION
Hotel Derlon. Address: Onze lieve vrouweplein 6 6211 HD Maastricht Tel: +31 43 321 6770 Reserved until November 1, 2018: standard Deluxe rooms incl. breakfast. VENUE | CULTURED BEEF The presentation and Welcome reception on Sunday, December 2nd, and the dinner on Monday, December 3rd, will be held in IpanemaMaastricht. Ipanema
ABSTRACT INSTRUCTIONS The deadline for submitting an abstract is October 15, 2018.Abstracts must be submitted electronically ONLY to secretariaat-fys@maastrichtuniversity.nl, be written in English (maximum 300 words), and be in standard letter size (21.59 cm x 27.94 cm).Please attach your abstract in a Word file The presenting author will be notified of acceptance by November 1st, 2018. PETER VERSTRATE, FOOD TECHNICIAN Peter Verstrate, Food Technician. Peter’s area of expertise lies in identifying, structuring and implementing sustainable improvements in primary processes (sourcing, production, logistics) as well as setting up / improving Research & Development departments. Peter is also a board member of the InVitromeat Foundation; which was created to PROCESS - CULTURED MEAT Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, PRESENTATION LONDON 2013 Presentation London 2013. At 1pm UK time on the 5th of August 2013 in London Professor Mark Post of Maastricht University unveiled the world’s first Cultured Beef burger. The first recognizable meat product created using culturing techniques, the Cultured Beef burger PICTURES CONFERENCE 2015 Pictures Conference 2015. The 1st International Conference on Cultured Meat was a great succes! Here are some pictures to get a good impression. Click here to see all pictures INTERNATIONAL SCIENTIFIC CONFERENCE ON CULTURED MEAT 18:00 17:50 Rapid Fire Poster Presentation Sergiy Smetana, “Modelling efficiency of cultured meat systems” Bjorn Kristensen, “Cellular Agriculture and Interspecies Environmental Justice” Eva Altepost, “Clean Meat as an alternative for sustainable food production in consideration of specified environmental and animal welfare aspects inGermany “
WWW.CULTUREDBEEF.ORG 301 Moved Permanently. nginx/1.16.1CULTURED MEAT
Cultured Meat. The world faces critical food shortages in the near future as demand for meat is expected to increase by more than two-thirds, according to the Food and Agriculture Organization of the United Nations. The production of meat through tissue culture could have immense effects in reducing the environmental impact of ouragriculture
WHAT IS CULTURED MEAT What is Cultured Meat. Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a FACTS ABOUT CULTURED MEAT Facts about Cultured Meat. Cells from a single cow could produce 175 million quarter-pounders. Traditional farming methods would need 440,000 cows. Global meat demand estimated to increase by 73% by 2050. But we already use 70% of farm land for livestock. Livestock farming for meat is responsible for ~18% of all greenhouse emissions, morethan
TRAVEL | CULTURED BEEF Special offer: Discounted travel with Lufthansa Group Partner Airlines. Lufthansa Group Partner Airlines offer a comprehensive global route network linking major cities around the world. We offer special prices and conditions to participants, visitors, exhibitors, invited guests as well as employees of the Contracting partner and their travel companions.REGISTRATION
Early. (Until October 15, 2018) Regular. (From October 16, 2018) Regular fee for scientists, companies and PhD-students. € 200. € 250. Reduced fee for Master-students only. € 100. FUNDING | CULTURED BEEF Funding. Mark Post has it's own research fund where you can donate money to Cultured Meat research. Click here for more information and/or making a donation. INTERNATIONAL CONFERENCE ON CULTURED MEAT Dr. -Ing. Jianan Fu is employed as Innovation Manager and Business Development Manager at PAN Biotech, a German company with 30 years experience in cell culture media.CULTURED BEEF
Cultured beef Launch - 11 minutes version. LEARN MORE. 720p geselecteerd als afspeelkwaliteit 480p low geselecteerd als afspeelkwaliteit 480p geselecteerd als afspeelkwaliteit 360p geselecteerd als afspeelkwaliteit. ! RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
PICTURES CONFERENCE 2015 Pictures Conference 2015. The 1st International Conference on Cultured Meat was a great succes! Here are some pictures to get a good impression. Click here to see all pictures of the conference. «.CULTURED MEAT
Cultured Meat. The world faces critical food shortages in the near future as demand for meat is expected to increase by more than two-thirds, according to the Food and Agriculture Organization of the United Nations. The production of meat through tissue culture could have immense effects in reducing the environmental impact of ouragriculture
WHAT IS CULTURED MEAT What is Cultured Meat. Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a FACTS ABOUT CULTURED MEAT Facts about Cultured Meat. Cells from a single cow could produce 175 million quarter-pounders. Traditional farming methods would need 440,000 cows. Global meat demand estimated to increase by 73% by 2050. But we already use 70% of farm land for livestock. Livestock farming for meat is responsible for ~18% of all greenhouse emissions, morethan
TRAVEL | CULTURED BEEF Special offer: Discounted travel with Lufthansa Group Partner Airlines. Lufthansa Group Partner Airlines offer a comprehensive global route network linking major cities around the world. We offer special prices and conditions to participants, visitors, exhibitors, invited guests as well as employees of the Contracting partner and their travel companions.REGISTRATION
Early. (Until October 15, 2018) Regular. (From October 16, 2018) Regular fee for scientists, companies and PhD-students. € 200. € 250. Reduced fee for Master-students only. € 100. FUNDING | CULTURED BEEF Funding. Mark Post has it's own research fund where you can donate money to Cultured Meat research. Click here for more information and/or making a donation. INTERNATIONAL CONFERENCE ON CULTURED MEAT Dr. -Ing. Jianan Fu is employed as Innovation Manager and Business Development Manager at PAN Biotech, a German company with 30 years experience in cell culture media.CULTURED BEEF
Cultured beef Launch - 11 minutes version. LEARN MORE. 720p geselecteerd als afspeelkwaliteit 480p low geselecteerd als afspeelkwaliteit 480p geselecteerd als afspeelkwaliteit 360p geselecteerd als afspeelkwaliteit. ! RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
PICTURES CONFERENCE 2015 Pictures Conference 2015. The 1st International Conference on Cultured Meat was a great succes! Here are some pictures to get a good impression. Click here to see all pictures of the conference. «.REGISTRATION
Early. (Until October 15, 2018) Regular. (From October 16, 2018) Regular fee for scientists, companies and PhD-students. € 200. € 250. Reduced fee for Master-students only. € 100.ACCOMMODATION
Hotel Derlon. Address: Onze lieve vrouweplein 6 6211 HD Maastricht Tel: +31 43 321 6770 Reserved until November 1, 2018: standard Deluxe rooms incl. breakfast. ABSTRACT INSTRUCTIONS The deadline for submitting an abstract is October 15, 2018.Abstracts must be submitted electronically ONLY to secretariaat-fys@maastrichtuniversity.nl, be written in English (maximum 300 words), and be in standard letter size (21.59 cm x 27.94 cm).Please attach your abstract in a Word file The presenting author will be notified of acceptance by November 1st, 2018. PROGRAMME | CULTURED BEEF Click on the link below to see the program of 2018! Printable version FREQUENTLY ASKED QUESTIONS No events are scheduled for the upcoming weeks. more RSS RSS RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
FREQUENTLY ASKED QUESTIONS What is Cultured Beef? Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. PETER VERSTRATE, FOOD TECHNICIAN Peter Verstrate, Food Technician. Peter’s area of expertise lies in identifying, structuring and implementing sustainable improvements in primary processes (sourcing, production, logistics) as well as setting up / improving Research & Development departments. Peter is also a board member of the InVitromeat Foundation; which was created to PROCESS - CULTURED MEAT Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, PRESENTATION LONDON 2013 Presentation London 2013. At 1pm UK time on the 5th of August 2013 in London Professor Mark Post of Maastricht University unveiled the world’s first Cultured Beef burger. The first recognizable meat product created using culturing techniques, the Cultured Beef burgerCULTURED MEAT
Cultured Meat. The world faces critical food shortages in the near future as demand for meat is expected to increase by more than two-thirds, according to the Food and Agriculture Organization of the United Nations. The production of meat through tissue culture could have immense effects in reducing the environmental impact of ouragriculture
WHAT IS CULTURED MEAT What is Cultured Meat. Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a FACTS ABOUT CULTURED MEAT Facts about Cultured Meat. Cells from a single cow could produce 175 million quarter-pounders. Traditional farming methods would need 440,000 cows. Global meat demand estimated to increase by 73% by 2050. But we already use 70% of farm land for livestock. Livestock farming for meat is responsible for ~18% of all greenhouse emissions, morethan
TRAVEL | CULTURED BEEF Special offer: Discounted travel with Lufthansa Group Partner Airlines. Lufthansa Group Partner Airlines offer a comprehensive global route network linking major cities around the world. We offer special prices and conditions to participants, visitors, exhibitors, invited guests as well as employees of the Contracting partner and their travel companions.REGISTRATION
Early. (Until October 15, 2018) Regular. (From October 16, 2018) Regular fee for scientists, companies and PhD-students. € 200. € 250. Reduced fee for Master-students only. € 100. FUNDING | CULTURED BEEFCULTURED MEAT COMPANIESCULTURED MEAT PRODUCTIONCULTURED MEAT PUBLIC COMPANIESCULTURED MEAT WIKI Funding. Mark Post has it's own research fund where you can donate money to Cultured Meat research. Click here for more information and/or making a donation. INTERNATIONAL CONFERENCE ON CULTURED MEAT Dr. -Ing. Jianan Fu is employed as Innovation Manager and Business Development Manager at PAN Biotech, a German company with 30 years experience in cell culture media.CULTURED BEEF
Cultured beef Launch - 11 minutes version. LEARN MORE. 720p geselecteerd als afspeelkwaliteit 480p low geselecteerd als afspeelkwaliteit 480p geselecteerd als afspeelkwaliteit 360p geselecteerd als afspeelkwaliteit. ! RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
PICTURES CONFERENCE 2015 Pictures Conference 2015. The 1st International Conference on Cultured Meat was a great succes! Here are some pictures to get a good impression. Click here to see all pictures of the conference. «.CULTURED MEAT
Cultured Meat. The world faces critical food shortages in the near future as demand for meat is expected to increase by more than two-thirds, according to the Food and Agriculture Organization of the United Nations. The production of meat through tissue culture could have immense effects in reducing the environmental impact of ouragriculture
WHAT IS CULTURED MEAT What is Cultured Meat. Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a FACTS ABOUT CULTURED MEAT Facts about Cultured Meat. Cells from a single cow could produce 175 million quarter-pounders. Traditional farming methods would need 440,000 cows. Global meat demand estimated to increase by 73% by 2050. But we already use 70% of farm land for livestock. Livestock farming for meat is responsible for ~18% of all greenhouse emissions, morethan
TRAVEL | CULTURED BEEF Special offer: Discounted travel with Lufthansa Group Partner Airlines. Lufthansa Group Partner Airlines offer a comprehensive global route network linking major cities around the world. We offer special prices and conditions to participants, visitors, exhibitors, invited guests as well as employees of the Contracting partner and their travel companions.REGISTRATION
Early. (Until October 15, 2018) Regular. (From October 16, 2018) Regular fee for scientists, companies and PhD-students. € 200. € 250. Reduced fee for Master-students only. € 100. FUNDING | CULTURED BEEFCULTURED MEAT COMPANIESCULTURED MEAT PRODUCTIONCULTURED MEAT PUBLIC COMPANIESCULTURED MEAT WIKI Funding. Mark Post has it's own research fund where you can donate money to Cultured Meat research. Click here for more information and/or making a donation. INTERNATIONAL CONFERENCE ON CULTURED MEAT Dr. -Ing. Jianan Fu is employed as Innovation Manager and Business Development Manager at PAN Biotech, a German company with 30 years experience in cell culture media.CULTURED BEEF
Cultured beef Launch - 11 minutes version. LEARN MORE. 720p geselecteerd als afspeelkwaliteit 480p low geselecteerd als afspeelkwaliteit 480p geselecteerd als afspeelkwaliteit 360p geselecteerd als afspeelkwaliteit. ! RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
PICTURES CONFERENCE 2015 Pictures Conference 2015. The 1st International Conference on Cultured Meat was a great succes! Here are some pictures to get a good impression. Click here to see all pictures of the conference. «.REGISTRATION
Early. (Until October 15, 2018) Regular. (From October 16, 2018) Regular fee for scientists, companies and PhD-students. € 200. € 250. Reduced fee for Master-students only. € 100.ACCOMMODATION
Hotel Derlon. Address: Onze lieve vrouweplein 6 6211 HD Maastricht Tel: +31 43 321 6770 Reserved until November 1, 2018: standard Deluxe rooms incl. breakfast. ABSTRACT INSTRUCTIONS The deadline for submitting an abstract is October 15, 2018.Abstracts must be submitted electronically ONLY to secretariaat-fys@maastrichtuniversity.nl, be written in English (maximum 300 words), and be in standard letter size (21.59 cm x 27.94 cm).Please attach your abstract in a Word file The presenting author will be notified of acceptance by November 1st, 2018. PROGRAMME | CULTURED BEEF Click on the link below to see the program of 2018! Printable version FREQUENTLY ASKED QUESTIONS No events are scheduled for the upcoming weeks. more RSS RSS RICHARD MCGEOWN, CHEF Richard McGeown, Chef. Richard is the Chef of Couch’s Great House Restaurant in Polperro, Cornwall. He previously held positions with some of the world’s top chefs including Marco Pierre White at The Oak Room, Gordon Ramsay at 69 Royal Hospital Road and Raymond Blanc at Le Manoir Aux Quat’ Saisons. Richard has acted as a fine farmproduce
FREQUENTLY ASKED QUESTIONS What is Cultured Beef? Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. PETER VERSTRATE, FOOD TECHNICIAN Peter Verstrate, Food Technician. Peter’s area of expertise lies in identifying, structuring and implementing sustainable improvements in primary processes (sourcing, production, logistics) as well as setting up / improving Research & Development departments. Peter is also a board member of the InVitromeat Foundation; which was created to PROCESS - CULTURED MEAT Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, PRESENTATION LONDON 2013 Presentation London 2013. At 1pm UK time on the 5th of August 2013 in London Professor Mark Post of Maastricht University unveiled the world’s first Cultured Beef burger. The first recognizable meat product created using culturing techniques, the Cultured Beef burgerSEARCH FORM
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The world faces critical food shortages in the near future as demand for meat is expected to increase by more than two-thirds, according to the
Food and Agriculture Organization of the United Nations. The production of meat through tissue culture could have immense effects in reducing the environmental impact of our agriculture system, minimizing threats to public health, addressing issues of animal welfare, and providing food security. Cultured Meat represents the crucial first step in finding a sustainable alternative to meat production.Pause »
2nd International Conference on Cultured Meat We are excited to announce the 4th International Symposium on Cultured Meat, presented by Maastricht University, Mosameat and Nofima. Join THE meeting on one of the most controversial subjects of the last years that will transform our world into a better and more sustainable place! Come and visit the 4th International Conference on Cultured Meat to be held in Maastricht, The Netherlands, December 2-4, 2018. Keep checking our website for more information.Mosa Meat
Mosa Meat is the company that is going to produce Cultured Meat in the future. Check www.mosameat.com .1
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