Artificial Intelligence has suddenly gone from the fringes of science to being everywhere. So how did we get here? And where's this all heading? In this new series of Science Friction, we're finding out.
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SSC #20: Fake Meat Real Solution by Citlali and Ismael
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Manage episode 301295532 series 1022893
Content provided by Stanford SciCast. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Stanford SciCast or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
With the world’s population expected to reach about 10 billion people by 2050, many are wondering what is the most sustainable way to feed the world. Also, as we are currently going through the worst pandemic in 100 years, many people are wondering what can be done to prevent the threat of another large pandemic. Surprisingly, a solution for both these problems, amongst others, may lie at our fingertips. It can be switching to a mostly plant based diet. However, getting people on board is a challenge. This is where alternative proteins, like plant-based meat, eggs and dairy come in. In this episode we are talking about alternative meat. We will cover various topics including the need for alternative protein sources, the history of alternative meats in the United States, and the future of meat alternatives. We are also joined by the lovely Amy Huang, University Research Manager at the Good Food Institute. She will talk directly to college students about their important role in the growing field of alternative proteins. So stick around, we hope that by the end of this episode, you will see your plate a little bit differently. For more Information on the resources and research labs that Amy mentioned visit: The Good Food Institute You can subscribe to the Stanford Alt. Protein Project mailing list at: Stanford Alt. Protein Project Image from: https://www.freeimages.com/photo/grilled-seitan-1639825
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14 episodes
MP3•Episode home
Manage episode 301295532 series 1022893
Content provided by Stanford SciCast. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Stanford SciCast or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
With the world’s population expected to reach about 10 billion people by 2050, many are wondering what is the most sustainable way to feed the world. Also, as we are currently going through the worst pandemic in 100 years, many people are wondering what can be done to prevent the threat of another large pandemic. Surprisingly, a solution for both these problems, amongst others, may lie at our fingertips. It can be switching to a mostly plant based diet. However, getting people on board is a challenge. This is where alternative proteins, like plant-based meat, eggs and dairy come in. In this episode we are talking about alternative meat. We will cover various topics including the need for alternative protein sources, the history of alternative meats in the United States, and the future of meat alternatives. We are also joined by the lovely Amy Huang, University Research Manager at the Good Food Institute. She will talk directly to college students about their important role in the growing field of alternative proteins. So stick around, we hope that by the end of this episode, you will see your plate a little bit differently. For more Information on the resources and research labs that Amy mentioned visit: The Good Food Institute You can subscribe to the Stanford Alt. Protein Project mailing list at: Stanford Alt. Protein Project Image from: https://www.freeimages.com/photo/grilled-seitan-1639825
…
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14 episodes
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