Type:

Other

Description:

In this case study, students are introduced to concepts and techniques in modern biotechnology, as well as the possible implications of this emerging science, by considering the possibility of in vitro cultured meat. Intended for use in a college-level meat science, food science, or human nutrition course, the case could also be used in courses in environmental science, agribusiness, agriculture law and policy, animal philosophy/well-being, and high school AP food science.

Subjects:

    Education Levels:

    • Grade 1
    • Grade 2
    • Grade 3
    • Grade 4
    • Grade 5
    • Grade 6
    • Grade 7
    • Grade 8
    • Grade 9
    • Grade 10
    • Grade 11
    • Grade 12

    Keywords:

    Nutrition,Higher Education,NSDL,Undergraduate (Upper Division),Agriculture,Undergraduate (Lower Division),Ecology, Forestry and Agriculture,High School,NSDL_SetSpec_ncs-NSDL-COLLECTION-000-003-112-046,Technology,oai:nsdl.org:2200/20110630164319163T,Life Science,Biotechnology,Food Science / Technology,Vocational/Professional Development Education

    Language:

    English

    Access Privileges:

    Public - Available to anyone

    License Deed:

    Creative Commons Attribution Non-Commercial Share Alike

    Collections:

    None
    This resource has not yet been aligned.
    Curriki Rating
    'NR' - This resource has not been rated
    NR
    'NR' - This resource has not been rated

    This resource has not yet been reviewed.

    Not Rated Yet.

    Non-profit Tax ID # 203478467