online lecture by Klaus-Dieter Jany on 16.01.2024, 3-4 p.m.

Moderation: Eberhard Ehlers

Agriculture, with its intensive cultivation and animal husbandry, is associated with a variety of negative effects on the climate and biodiversity. 14% of global greenhouse gas emissions are attributed to agriculture alone, with the production of animal products accounting for a large proportion of this. In addition, the extraction of animal proteins is quite inefficient. Around 6 kg of plant protein are needed to produce one kilogram of animal protein, which means that with current meat consumption, around 40% of the grain and 70% of the soybean harvest go into animal feed.
In order to reduce environmental pollution, to reduce agricultural land use and partly for health reasons, the production of alternative meat-like products began early on. As early as the mid-1980s, fermentatively produced "single cell" proteins came onto the market, which were then converted into meat substitutes with the appropriate ingredients. Today, development in this field continues, but in the fermentative production (precision fermentation) of special or customized animal proteins with genetically modified microorganisms. Two processes have currently become established for the production of "meat" from the laboratory:

 

1. The cultivation of muscle stem cells and the subsequent structuring of the cell layer
2. The use of vegetable proteins (peas, beans, soybeans)

The lecture will focus primarily on the production of "meat" from stem cells. With regard to "meat" from plant proteins, the advantages, limitations, range of applications and aspects for environmental protection and health will be discussed. Insects and legal requirements should not be left unmentioned.

Did you like the lecture ? Or are you unable to attend the lecture ? Then write to Prof. Jany by email; he will be happy to provide you with the slides from his lecture.

online lecture by Klaus-Dieter Jany on 02.03.2021, 2-3 p.m.

Moderation: Klaus-Peter Jäckel

Genetic engineering is a general term for the use of molecular biological methods to change the genetic information of organisms. Genetic engineering has now found its way into all areas of our lives. However, the public is only aware of the areas of plant breeding and food.