Collection 

Cultivated Meat and Alternative Protein Sources

Submission status
Open
Submission deadline

This cross-journal collection on "Cultivated Meat and Alternative Protein Sources" is a collaboration between Nature Communications, npj Science of Food, Communications Biology and Scientific Reports. This rapidly growing field combines materials science, stem cell technology, tissue engineering and other disciplines to generate meat and alternative protein options that are more ethical and sustainable to feed the growing world population. We are keen to see submissions in this exciting space, specifically but not exclusively in the areas of Alternative or non-animal Protein Sources, Cultivated Meat Technology (including cell lines, tissue engineering, culture media) and Cultivated Meat Considerations.

To submit, see the participating journals
Beef meat 3d printing concept. Hamburger cutlet shape - New technologies for meat production. 3d render

This Collection is open for submissions from all authors – and not by invitation only – on the condition that the manuscripts fall within the scope of the Collection and the participating journals more generally.

All manuscripts will be considered for publication according to the editorial policies of the specific participating journal through which they are submitted. Visit Nature portfolio’s Collections guidelines for more details.

When submitting your manuscript to a participating journal via our online submission system, please choose the appropriate Collection title from the drop-down menu on the submission form. Please be sure to express your interest in the Collection in your cover letter. Please only submit to one journal, but note that authors have the option to transfer to another participating journal following the editors’ recommendation.

This Collection has not been supported by sponsorship.