Klaus-Dieter Jany

Cultured Meat – meat from the retort

from the stem cell to the structured piece of meat

online lecture by Klaus-Dieter Jany on January 16, 2024, 3-4 p.m

Moderation: Eberhard Ehlers

Agriculture, with its intensive cultivation and animal husbandry, is associated with a variety of negative impacts on the climate and biodiversity. 14% of global greenhouse 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. Approximately 6 kg of plant protein are required to produce one kilogram of animal protein, which means that with current meat consumption, approximately 40% of the grain and 70% of the soybean harvest goes into animal feed.
In order to reduce environmental pollution, to reduce agricultural land consumption and partly for health reasons, the production of alternative meat-like products began early. As early as the mid-1980s, “single cell” proteins obtained through fermentation came onto the market, which were then transformed into meat substitutes with the appropriate ingredients. Today, development in this field continues, but in the fermentative production (precision fermentation) of special or tailor-made animal proteins using genetically modified microorganisms. There are currently two methods used to obtain “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 primarily focuses on the production of “meat” from stem cells. With regard to “meat” made from plant proteins, the advantages, limitations, scope of application and aspects for environmental protection and health are discussed. Insects and legal requirements should not go unmentioned.

Did you like the lecture ? Or will you be unable to hear the lecture ? Then write to Prof. Jany by email; He will be happy to provide you with the slides of his lecture.

Genetic engineering in everyday life - not just in vaccination

online lecture by Klaus-Dieter Jany on March 2nd, 2021, 2-3 p.m

Moderation: Klaus-Peter Jäckel

Genetic engineering is a generic term for applications of molecular biological processes to change the genetic information of organisms. Genetic engineering has now found its way into all areas of our lives. However, only the areas of plant breeding and food are in the public consciousness.

Genome Editing - CRISPR/Cas and Co

The new procedures for modifying genetic information - Procedures - Applications - Legal regulations

online lecture by Klaus-Dieter Jany on September 2nd, 2021, 2-3 p.m

Moderation: Eberhard Ehlers

Abstract: The researchers Emmanuelle Charpentier and Jennifer A. Doudna received the Nobel Prize in Chemistry in 2020 for researching and establishing the CRISPR/Cas system. Here is an excerpt from the reasons for the award:

“Crispr-Cas9 has revolutionized the molecular life sciences, brought new possibilities for plant breeding, contributed to innovative cancer therapies and could make the dream of curing inherited diseases come true. Charpentier and Doudna harnessed one of the sharpest tools in genetic engineering.”

The lecture explains the new methods for genomic changes, discusses areas of application and highlights the effects of inadequate legal regulation on Germany and the EU as a business location.

Klaus-Dieter Jany

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last modified: 20.06.2024 16:29 H from Translator