"Protein from Air" explores the groundbreaking technology of creating edible proteins from air, water, and electricity, offering a potential solution to global food security challenges. This innovative approach aims to decouple protein production from traditional agriculture, addressing concerns about land use, greenhouse gas emissions, and the ability to feed a growing population projected to reach nearly 10 billion by 2050.
The book highlights the potential of microbial fermentation and electrochemical protein synthesis, presenting data on their energy efficiency and reduced environmental impact compared to conventional farming.
The book progresses by first examining the history of food production technologies, then introducing the core scientific concepts. It investigates the technological landscape, profiles companies and research institutions, and explores the economic and environmental implications of widespread adoption. Finally, it addresses regulatory and ethical considerations.
By drawing on scientific literature, industry reports, and expert interviews, "Protein from Air" offers a comprehensive overview of this emerging field, making it valuable for scientists, policymakers, investors, and anyone interested in sustainable food systems and the future of food technology.
