Kan kød erstattes af luft?

Advisors & Mentors


This paper examines the possibilities of using air and electricity to create protein through a fermentation process, which is referred to as “air protein”. . This paper analyses the internal mechanisms and processes of the fermentation process. The paper then compares air protein to our current meat production by analysing various climate footprints of air protein against beef production. Multiple barriers to changing peoples’ current meat consumption are also identified.