{"id":14671,"date":"2013-08-20T18:16:47","date_gmt":"2013-08-20T16:16:47","guid":{"rendered":"http:\/\/davidbosman.fr\/blog\/?p=14671"},"modified":"2013-08-20T18:17:53","modified_gmt":"2013-08-20T16:17:53","slug":"sauvez-une-vache-imprimez-en-une","status":"publish","type":"post","link":"https:\/\/www.davidbosman.fr\/blog\/2013\/08\/20\/sauvez-une-vache-imprimez-en-une\/","title":{"rendered":"Sauvez une vache, imprimez un steak"},"content":{"rendered":"<blockquote> <p>Le scientifique n\u00e9erlandais Mark Post a fait grand bruit d\u00e9but ao\u00fbt \u00e0 Londres en d\u00e9gustant le premier steak cr\u00e9\u00e9 in vitro. D\u00e9velopp\u00e9 en laboratoire \u00e0 partir de cellules souches de vache, ce steak de 142 grammes a mis six semaines \u00e0 \u00eatre fabriqu\u00e9 et co\u00fbt\u00e9 250.000 euros \u00e0 son cr\u00e9ateur, qui table sur sa commercialisation d&#8217;ici 10 \u00e0 vingt ans.  <p>S&#8217;il pr\u00e9sente cette innovation, qualifi\u00e9e de \u00ab Frankenburger \u00bb par la presse britannique, comme r\u00e9volutionnaire, Mark Post n&#8217;est pourtant pas le seul \u00e0 avoir eu cette id\u00e9e. Depuis 2011, la jeune pousse am\u00e9ricaine Modern Meadow a mis au point un prototype d&#8217;imprimante 3D permettant de fabriquer de la viande ou du cuir. Le principe est le m\u00eame que celui de Mark Post : <strong>des cellules souches sont r\u00e9cup\u00e9r\u00e9es sur un animal, sont d\u00e9velopp\u00e9es et sp\u00e9cialis\u00e9es pour produire du muscle, de la graisse&#8230; Elles sont ensuite ins\u00e9r\u00e9es, en guise \u00ab d&#8217;encre \u00bb, dans l&#8217;imprimante, qui les assemble pour cr\u00e9er le morceau. <\/strong><\/p><\/blockquote>\n\n<p><a href=\"http:\/\/www.lesechos.fr\/entreprises-secteurs\/grande-consommation\/actu\/0202943212928-comment-la-viande-bascule-dans-la-science-fiction-596332.php\">Comment la viande bascule dans la science-fiction<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le scientifique n\u00e9erlandais Mark Post a fait grand bruit d\u00e9but ao\u00fbt \u00e0 Londres en d\u00e9gustant le premier steak cr\u00e9\u00e9 in vitro. D\u00e9velopp\u00e9 en laboratoire \u00e0 partir de cellules souches de vache, ce steak de 142 grammes a mis six semaines &hellip; <a href=\"https:\/\/www.davidbosman.fr\/blog\/2013\/08\/20\/sauvez-une-vache-imprimez-en-une\/\">Read more &rarr;<\/a><\/p>","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[23,4],"class_list":["post-14671","post","type-post","status-publish","format-standard","hentry","category-general","tag-sf","tag-societe"],"_links":{"self":[{"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/posts\/14671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/comments?post=14671"}],"version-history":[{"count":2,"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/posts\/14671\/revisions"}],"predecessor-version":[{"id":14673,"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/posts\/14671\/revisions\/14673"}],"wp:attachment":[{"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/media?parent=14671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/categories?post=14671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.davidbosman.fr\/blog\/wp-json\/wp\/v2\/tags?post=14671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}