Certified Cultured Beef Raising Beef Without the Cow?
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Contributed By
- Original Source:National Center for Case Study Teaching in Science
Conditions of Use:None Specified
Description
In this case study, students are introduced to concepts and techniques in modern biotechnology, as well as the possible implications of this emerging science, by considering the possibility of in vitro cultured meat. Intended for use in a college-level meat science, food science, or human nutrition course, the case could also be used in courses in environmental science, agribusiness, agriculture law and policy, animal philosophy/well-being, and high school AP food science.
Learning Registry Activity
Bookmarks
Topics and Grades
Grade: 9 to 12, Undergraduate to Graduate
Topics: Technology, Health Science & Medical Technology, Life Sciences, Measurement, Tools, and Data Analysis, Professional Development, Nutrition, Agriculture & Natural Resources, Human Anatomy & Physiology
Resource Pedagogy
Resource Type/Classification:
- Teacher Materials
Tool for: Teachers