Home > IVE/HKDI and other units > Research Repository > Hotel, Service & Tourism Studies > AMBROSIA > Autumn 2020
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Document Type
Article
Abstract
From air-based protein to“molecular”whiskey, start-ups are creating ingredients that increasingly disconnect agriculture from production. The separation of farm and plate is a new frontier – one that may hold the answer to humanity's growing food insecurity.
由空氣製造的蛋白質到「分子」威士忌，初創公司研發越來越多不靠農業生產的食材，這或許可以解決越來越緊張的糧食危機。
First Page
38
Last Page
43
Recommended Citation
Cummins, Anna
(2020)
"Lab Made 實驗廚房,"
AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 38-43.
Available at:
https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol9/iss1/16