ABSTRACT
This chapter explores “harvest” in the context of the cultivation of cells in bioreactors for food production. It begins by describing general public perceptions of cell cultures as a form of food production, relating this to interests in increasing the production of lab-grown meat, general protein production, and fermentation, amongst others. The author goes on to describe the practical requirements to culture bacteria, yeasts, fungi, and microalgae, discussing the mediums that can be used and the environmental conditions and equipment that are required. The use of cell-cultured items as food is then discussed in relation to food regulations and in relation to food security globally. The author concludes by summarising the way in which cells serve as miniature factories to produce essential biomass and ingredients, with the “harvest” occurring within sterile labs where these cells multiply and differentiate into edible products, by discussing the potential benefits and challenges of this form of food production.
