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Entwicklung einer Anschlussstudie zu "In-vitro-Fleisch: eine technische Vision zur Lösung der Probleme der heutigen Fleischproduktion und des Fleischkonsums?"

Entwicklung einer Anschlussstudie zu "In-vitro-Fleisch: eine technische Vision zur Lösung der Probleme der heutigen Fleischproduktion und des Fleischkonsums?"

          
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About the Book

Studienarbeit aus dem Jahr 2022 im Fachbereich Gesundheit - Ernährungswissenschaft, Note: 1,0, Hochschule Fresenius Idstein, Sprache: Deutsch, Abstract: Die vorliegende Arbeit befasst sich mit einer Studie von 2017 namens "In-vitro-Fleisch: eine technische Vision zur Lösung der Probleme der heutigen Fleischproduktion und des Fleischkonsums?". Diese wird zusammengefasst, reflektiert und anschlißend wird eine Anschlussstudie designt. Die Studie "In-vitro-Fleisch: eine technische Vision zur Lösung der Probleme der heutigen Fleischproduktion und des Fleischkonsums?" von 2017 befasst sich mit den gesellschaftlichen und ethischen Aspekten dieser Innovation in der Fleischherstellung. Sie wurde vom Karlsruher Institut für Technologie durchgeführt, herausgebracht und vom Bundesministerium für Bildung und Forschung gefördert. Die Studie stellt zuerst den Stand der Forschung dar und erklärt vereinfacht die Herstellung von In-vitro-Fleisch. Anschließend werden die negativen Auswirkungen auf die Umwelt durch den aktuellen Fleischkonsum präsentiert. Hierbei wird auch auf das Tierwohl, welches sich durch die Industrialisierung erheblich zum Negativen verändert hat sowie auf das Konsumverhalten und dessen Folgen für den Menschen eingegangen. Im Anschluss daran gibt es Experten: innen- und Stakeholder-Interviews mit Befürworter: innen und Kritiker: innen. Zur Bekräftigung der Ergebnisse der Interviews wird eine Partizipation in einer Gruppe von zwölf Teilnehmenden und drei Experten: innen durchgeführt. Die Vorstellung der Visionen und Akteure bzw. Start-ups im Bereich von In-vitro-Fleisch erfolgt am Ende der Studie. Nachhaltigkeit, Tierwohl, Veganismus und Umweltschutz - all diese Themen rücken immer mehr in den Fokus der Gesellschaft. Damit ist das Thema hochaktuell. Ich bin weder Vegetarier noch Veganer, doch bin ich offen für neue Alternativen im Lebensmittelbereich, speziell für Fleisch. Die Studie finde ich interessant, da sie sowohl eine technische Innovation und eine möglich


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Product Details
  • ISBN-13: 9783346807342
  • Publisher: Bod Third Party Titles
  • Publisher Imprint: Grin Verlag
  • Height: 210 mm
  • No of Pages: 20
  • Spine Width: 1 mm
  • Weight: 41 gr
  • ISBN-10: 3346807347
  • Publisher Date: 21 Jan 2023
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Sub Title: eine technische Vision zur Lösung der Probleme der heutigen Fleischproduktion und des Fleischkonsums?"
  • Width: 148 mm


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Entwicklung einer Anschlussstudie zu "In-vitro-Fleisch: eine technische Vision zur Lösung der Probleme der heutigen Fleischproduktion und des Fleischkonsums?"
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