Cellular Agriculture for Production of Cell-Based Seafood
view on EDIS


Cell-based Seafood
Cellular Agriculture
Sustainable Seafood

How to Cite

Farzad, Razieh. 2021. “Cellular Agriculture for Production of Cell-Based Seafood: FS432/FSHN21-2, 9/2021”. EDIS 2021 (5). Gainesville, FL. https://doi.org/10.32473/edis-fs432-2021.


This new 4-page article intends to give basic information about the cell-based seafood production system to consumers and seafood producers. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.

view on EDIS


Ben-Arye, T., and S. Levenberg. 2019. “Tissue Engineering for Clean Meat Production.” Frontiers in Sustainable Food Systems 3:46. https://doi.org/10.3389/fsufs.2019.00046

Benjaminson, M. A., J. A. Gilchriest, and M.Lorenz. 2002. “In Vitro Edible Muscle Protein Production System (MPPS): Stage 1, Fish.” Acta Astronautica 51 (12): 879–889. https://doi.org/10.1016/S0094-5765(02)00033-4

Choi, K.-H., J. W. Yoon, M. Kim, H. J. Lee, J. Jeong, M. Ryu, C. Jo, and C.-K. Lee. 2021. “Muscle Stem Cell Isolation and In Vitro Culture for Meat Production: A Methodological Review.” Comprehensive Reviews in Food Science and Food Safety 20 (1): 429–457. https://doi.org/10.1111/1541-4337.12661

Costello, C., L. Cao, S. Gelcich, M. Á. Cisneros-Mata, C. M. Free, H. E. Froehlich, C. D. Golden, et al. 2020. “The Future of Food from the Sea.” Nature 588 (7836): 95–100. https://doi.org/10.1038/s41586-020-2616-y

Éliás, B. A., and A. Jámbor. 2021. “Food Security and COVID-19: A Systematic Review of the First-Year Experience.” Sustainability 13 (9): 5294. https://doi.org/10.3390/su13095294

FDA. 2019. “Formal Agreement between FDA and USDA Regarding Oversight of Human Food Produced Using Animal Cell Technology Derived from Cell Lines of USDA-amenable Species.” Retrieved July 9, 2021. https://www.fda.gov/food/domestic-interagency-agreements-food/formal-agreement-between-fda-and-usda-regarding-oversight-human-food-produced-using-animal-cell

FDA. 2020a. “FDA Seeks Input on Labeling of Food Made with Cultured Seafood Cells.” Retrieved July 9, 2021. https://www.fda.gov/food/cfsan-constituent-updates/fda-seeks-input-labeling-food-made-cultured-seafood-cells

FDA. 2020b. “Food Made with Cultured Animal Cells.” Retrieved July 9, 2021. https://www.fda.gov/food/food-ingredients-packaging/food-made-cultured-animal-cells

Kiessling, A., K. Ruohonen, and M. Bjørnevik. 2006. “Muscle Fiber Growth and Quality in Fish.” Archives of Animal Breeding 49 (Special Issue): 137–146. http://hdl.handle.net/11250/297126

Mardones, F. O., K. M. Rich, L. A. Boden, A. I. Moreno-Switt, M. L. Caipo, N. Zimin-Veselkoff, A. M. Alateeqi, and I. Baltenweck. 2020. “The COVID-19 Pandemic and Global Food Security.” Frontiers in Veterinary Science 7:578508. https://doi.org/10.3389/fvets.2020.578508

Post, M. J., S. Levenberg, D. L. Kaplan, N. Genovese, J. Fu, C. J. Bryant, N. Negowetti, K. Verzijden, and P. Moutsatsou. 2020. “Scientific, Sustainability and Regulatory Challenges of Cultured Meat.” Nature Food 1 (7): 403–415. https://doi.org/10.1038/s43016-020-0112-z

Potter, G., A. S. T. Smith, N. T. K. Vo, J. Muster, W. Weston, A. Bertero, L. Maves, D. L. Mack, and A. Rostain. 2020. “A More Open Approach Is Needed to Develop Cell-Based Fish Technology: It Starts with Zebrafish.” One Earth 3 (1): 54–64. https://doi.org/10.1016/j.oneear.2020.06.005

Reiss, J., S. Robertson, and M. Suzuki. 2021. “Cell Sources for Cultivated Meat: Applications and Considerations throughout the Production Workflow.” International Journal of Molecular Sciences 22 (14): 7513. https://doi.org/10.3390/ijms22147513

Rossi, G., and G. Messina. 2014. “Comparative Myogenesis in Teleosts and Mammals.” Cellular and Molecular Life Sciences 71 (16): 3081–3099. https://doi.org/10.1007/s00018-014-1604-5

Rubio, N., I. Datar, D. Stachura, D. Kaplan, and K. Krueger. 2019. “Cell-Based Fish: A Novel Approach to Seafood Production and an Opportunity for Cellular Agriculture.” Frontiers in Sustainable Food Systems 3:43. https://doi.org/10.3389/fsufs.2019.00043

Specht, L. 2020. An Analysis of Culture Medium Costs and Production Volumes for Cultivated Meat. The Good Food Institute. https://gfi.org/wp-content/uploads/2021/01/clean-meat-production-volume-and-medium-cost.pdf

The World Bank. 2014. “Raising More Fish to Meet Rising Demand.” Retrieved July 8, 2021. https://www.worldbank.org/en/news/feature/2014/02/05/raising-more-fish-to-meet-rising-demand

Zhang, G., X. Zhao, X. Li, G. Du, J. Zhou, and J. Chen. 2020. “Challenges and Possibilities for Bio-manufacturing Cultured Meat.” Trends in Food Science & Technology 97:443–450. https://doi.org/10.1016/j.tifs.2020.01.026

Copyright (c) 2021 UF/IFAS