Cellular Agriculture

Rose Omidvar yRazieh Farzad

In this EDIS publication, we provide information on the current regulatory framework for cell-based seafood production in the United States, food safety considerations, and the path forward for cell-based seafood products to get approved for selling in the marketplace. Additionally, drawing on the available science-based risk analysis methods for seafood production such as Hazards Analysis Critical Control Point (HACCP), we provided a simple hazard analysis to identify the potential seafood hazards that can potentially compromise the safety of cell-based seafood products.

Rose Omidvar yRazieh Farzad

This EDIS publication is the second in cellular agriculture series in which we provided information on why some fish species are better candidates for cell-based seafood production. In addition, we discussed why zebrafish could be a suitable animal model for the research and development of cell-based seafood.

Julia Tvedt, Boce Zhang, yRazieh Farzad

Cellular agriculture offers a groundbreaking approach to seafood production, where fish cells are cultivated to produce fish meat without traditional fishing or aquaculture. This method promises to meet the growing demand for seafood and addresses critical issues such as overfishing and habitat destruction. Fish waste, including fish skin, is a significant byproduct of the seafood industry that is often discarded; however, using fish waste as a resource for cell-based seafood production emerges as a compelling solution. Integrating fish waste into the production process can enhance the sustainability and efficiency of cellular agriculture. This approach aligns with the principles of the circular bioeconomy, transforming waste into valuable inputs and closing the loop in seafood production. This EDIS publication provides information on the potential of fish skin and other fish waste materials to be used as natural sources in cell-cultivated seafood production and its scaffolding.

Razieh Farzad

This new 4-page article intends to give basic information about the cell-based seafood production system to consumers and seafood producers. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.