Las tecnologías cell-based que se han desarrollado en años recientes prometen resolver muchas de las inquietudes respecto de la alimentación. Aspectos ambientales, éticos, energéticos y de ideología se involucran en la aceptación y crecimiento de este tipo de productos.
Griselda Vega e Ingrid Cubas entrevistan a Monica Basave, Química en Alimentos, Maestra en Ciencias y Tecnología de Alimentos y docente a nivel licenciatura en la Universidad Iberoamericana, quien expone los alcances y detalles que se deben cuidar en la producción de este tipo de proteínas alternativas.
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