THE FUTURE OF FOOD TECHNOLOGIES: CULTURED MEAT AND PLANT-BASED ALTERNATIVES

Authors

  • Husanova Mamura Sheralievna Kattakurgan Abu Ali Ibn Sino Public Health Technical College Lead Lecturer Author

Keywords:

Cultured meat, plant-based alternatives, food technologies, environmental sustainability, food security

Abstract

This article discusses the technology of cultured meat and plant-based alternatives, their ecological and economic advantages, and their impact on food security. Additionally, it analyzes current challenges and future prospects of these products.

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References

World Health Organization (WHO). "Future of Food Safety." 2021.

Post, M. J. "Cultured Meat from Stem Cells: Challenges and Prospects." Meat Science, 2012.

Goodwin, J. & Shoulders, C. "The Future of Meat: Environmental and Ethical Considerations." Journal of Food Science, 2020.

Impossible Foods. "The Science Behind Plant-Based Meat." 2022.

Beyond Meat. "Sustainable Protein: A Path Forward." 2023.

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Published

2025-03-02

Issue

Vol. 4 No. 37 (2025): FORMATION OF PSYCHOLOGY AND PEDAGOGY AS INTERDISCIPLINARY SCIENCES

Section

Articles