MIT Technology Review introduces us to Paul Mozdziak, an expert in growing avian muscle cells in a lab flask who wants to grow turkey meat in 5,000-gallon tanks. That obscure corner of research recently landed the North Carolina State University professor of poultry science at the cutting-edge of “cellular agriculture,” or the idea that animal protein could be manufactured in bioreactors rather than by animals. The technology, also known as in vitro meat cultivation, may sound strange. But it has been drawing a following of environmentalists, animal-rights activists, and investors who think meat can be made by biotech companies rather than on farms. READ MORE