Young Dairy Farmer Discusses Lab-Grown Meat with Experts

Tony Rice, a senior agribusiness management student in Penn State’s College of Agricultural Sciences, studied “meat” made in the lab and not from animals, and grew increasingly committed to understanding its potential to enhance agricultural production.

The innovation holds some potential to augment livestock production in the long term, provided that scaled production costs are able to compete with traditionally produced beef, Rice concluded.

As more people move into the middle class in developing nations, global meat demand is expected to grow rapidly, indicating that the debate over lab-cul...