# Biological and Technical Challenges Related to Cultured Meat Production
## 6 Conclusions  
The constant and rapid increase in the global population has led to the research to find novel protein sources to meet the increasing demand. In this scenario, cellular agriculture, specifically cultured meat, is arousing increasing interest. Cultured meat has opened an intense debate between those who see it as an innovative, ethical, and sustainable product and those who are skeptical. The full realization of this product will face multiple challenges, both from a biotechnological and technological point of view.  
In the former case, the choice of animal and method for cell harvesting represent a crucial step in the large-scale production of cultured meat accompanied by the identification of FBS substitutes capable of sustaining cell viability and proliferation in both the short and long term. Although, as reported before, first steps have been taken in this direction, a completely animal-free alternative that can match the performance characteristics of FBS is still a long way from being identified.  
The biotechnological approach will also be essential to create a product that is not only safe, but also reflects traditional meat. Although it is true that the changes undergone by the livestock sector have had an impact on the environment, it is equally true that these have made it possible to bring to our tables products characterized by high nutritional and functional quality. This second aspect, in addition to playing an important role in terms of consumer acceptance, represents one of the most difficult challenges to overcome. It is therefore necessary that all those organoleptic and functional characteristics, which in traditional meat are a direct consequence of animal feeding and wellbeing and are reproduced in cultured products.  
From a technical point of view, the challenge is related to the implementation of a reliable and scalable process chain. The overall challenges are both related to the production and culturing systems. Concerning the production, in literature several approaches are shown to be very promising: from scaffolding, which is an older but well-known technology, to its alternatives, finally through to biofabrication and 3D bioprinting. This latter could potentially represent a game changer, even if several specific challenges must be overcome, such as, for example, the correct choice of materials as a balance of chemical, mechanical, and biological features optimized for both processability and cell cycle process compatibility. Moreover, 3 DBP can lead to a closed-system and process, designed to reduce the contamination risk [33] in a scalable and modular way. Another big deal is related to the differentiation of cells within constructs trough bioreactors, which must be accomplished for the elevated size request that is different from the laboratory scale typically adopted.  
In conclusion, several biotechnological and technical challenges need to be further investigated to meet quality, safety, and consumer acceptance goals. In this scenario, it is of paramount importance to promote research initiatives with an open access character to disseminate research studies, results, and solutions between public and private partners involved in the production of cultured meat.  
This research received no external funding.  
Not applicable.  
The authors acknowledge support from the University of Milano through the APC initiative.  
The authors declare no conflict of interest.