Author Archives: mirkobetti

The powerful Isha Datar explains to us (with numbers) why beef production is unsustainable. The solution is moving torward the “artificialization” of our food chain. An example is In Vitro Meat.

My former student, Isha Datar, links alchemy and food technology. Alchemy is the art of transmutation of an ordinary matter to a noble one. The video highlights the benefits of an in vitro meat technology based on stem cells as … Continue reading →

Food scientists are working to replicate the nutrition, as well as the texture, taste and functionalities of meat and eggs, by utilizing plant-based products and in-vitro technologies, according to a presentation at the Institute of Food Technologists (IFT) 2012 Annual … Continue reading →

Next: il futuro e’ tornato (mio intervento sulla high tech bistecca al minuto 64)

Las Vegas, Wednesday, June 27, 2012, 8:30:00 AM-10:00:00 AM The interwoven dynamics of consumer demand, technology, and agricultural productivity are constantly redefining the paragon of food production. Consumers value delicious, nutritious, safe, and affordable food produced in accordance with their … Continue reading →

Mirko Betti shows the traditional kokumi product in his left hand and the cleaner kokumi product he and his team created with a more efficient technology in his right hand. In the quest to lower sodium consumption in the North … Continue reading →

Dr. Mirko Betti and co-applicants from University of Alberta have received $ 340,000 from Alberta Innovates – Bio Solution to find new technologies to generate kokumi sensation from undervalued poultry and fish proteins. The term kokumi refers to the Japanese … Continue reading →

Mirko Betti university researcher links philosophy and food Read the article at: http://www.walrusmagazine.com/articles/2011.10-frontier-food-for-thought/