For thousands of years, food came from fields, animals, and orchards. But as populations grow and natural resources come under increasing pressure, scientists are reimagining how food itself is made.

In this episode of Future Feasts, Prof. Roee Ozeri explores some of the most radical innovations in food production, from cultivated meat and protein-producing yeast to microbes fed by carbon dioxide and electricity, and crops redesigned for vertical farms.

Together, these technologies point toward a future where food may be grown in bioreactors, brewed by microorganisms, or cultivated in climate-controlled towers, all while using less land, less water, and fewer resources.

Featuring Prof. Eldad Tzachor, Prof. Avi Levy, Dr. Shahar Rezenman, Dr. Noa Aharon-Hefetz, Prof. Asaph Aharoni, Sam Lovat. Hosted by Prof. Roee Ozeri

Rss
Podden och tillhörande omslagsbild på den här sidan tillhör Weizmann Institute of Science. Innehållet i podden är skapat av Weizmann Institute of Science och inte av, eller tillsammans med, Poddtoppen.