By striving to produce burgers which taste, look and smell the same as farmed beef from cultured stem cells in a lab, Mosa meat aims to change the way we look at agriculture. This week we talk to Dr Laura Jackisch from Mosa meat about the techniques used and the impacts that this technology can have on our future.Full synopsis:00.00 - Intro01:40 - Cellular agriculture7:10 - The components of a lab-grown burger14:00 - Combining muscle and fat effectively22:15 - Reinventing what we can eat23:08 - The barriers holding back cellular agriculture26:17 - Scaling up30:25 - Social challenges42:51 - Doubts and career advice48:11 - Extro
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