Amin Abbasi, PhD – Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Amin Paydareh – Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Irandokht Vakili – Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Melika Dashab – Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Mahdis Nadian – Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Fahimeh Ebrahimi, PhD – Department of clinical Nutrition and Dietetics, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Hedayat Hosseini, D.V.M., PhD – Professor, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Series: Food Science and Technology
BISAC: HEA039030; MED008000; SCI049000
DOI: https://doi.org/10.52305/MLWF4236

Book Reviews
“Advances in Meat Alternatives: Principles, Engineering, and Safety Challenges is a must-read for anyone invested in the future of food production. The authors’ thorough examination of cultured meat, mycoprotein, and plant-based meat provides a clear view of the complex scientific, environmental, and ethical issues we face in the food industry today. This book is a critical contribution to the growing conversation about how we can build a more sustainable and humane food system.” – Dr. Anahita Ghorbani Tajani, PhD, University of Wyoming, Laramie, USA

“This book offers a timely and comprehensive exploration of the technologies behind alternative proteins. The authors expertly bridge the gap between cutting-edge research and real-world application, making this an indispensable guide for anyone navigating the challenges of scaling cultured and plant-based meat. It’s a critical resource for those shaping the future of sustainable food.” – Dr. Kiana Ghafourian, MD, Shahid Beheshti University of Medical Sciences, Tehran, Iran

“Advances in Meat Alternatives” is a game-changing resource that highlights both the promise and the challenges of transitioning to alternative protein sources. The depth of analysis, coupled with the authors’ interdisciplinary approach, makes this a key reference for industry professionals, researchers, and policymakers who are working toward a more sustainable and ethical food system. – Dr. Hossein Samadi Kafil, PhD, Head of Applied Pharmaceutical Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

Book Description
The global food industry is at a pivotal moment, facing increasing demands for sustainable, ethical, and health-conscious alternatives to traditional meat production. The quest to balance food security, environmental sustainability, and consumer acceptance has catalyzed significant advancements in alternative protein sources. This book aims to provide a comprehensive exploration of cutting-edge research and development in this transformative field. Spanning cultured meat, mycoprotein, and plant-based alternatives, it offers insights into the principles, methodologies, and challenges associated with these innovations.