The aim of this bachelor’s thesis was to present the production of cultured meat and describe its advantages, disadvantages, and key challenges. The thesis is based on a review of scientific literature. It describes procedures for obtaining animal cells, their proliferation and differentiation, the composition of culture media, and the role of scaffolds and bioreactors in cultured meat production. The current achievements of companies in the field of cultured meat and the prospects for its future development are also presented. The literature review showed that cultured meat could help to reduce the environmental impact of meat production, improve animal welfare, and enable better control over the quality and composition of the final product. However, the technology is not yet ready for widespread application due to high production costs, the use of fetal bovine serum (FBS), challenges associated with large-scale production, regulatory issues, technological limitations, and limited consumer acceptance. Another important challenge is the development of suitable culture media without animal-derived components, as well as more efficient bioreactors and scaffolds that would enable larger-scale production. In my opinion cultured meat has considerable future potential; however, further improvements in production processes, cost reduction, and the development of appropriate technological solutions will be required before it can be widely commercialised.
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