1- Deep study of all steps of cultured meat production to understand the mechanism and possibility of its application in Egypt.
2- Monitor microbiological, physical, and chemical hazards in all steps.
3- Monitoring conditions such as temperature, sterility, oxygen saturation, and nutrient levels inside bioreactors.
4- Establish a risk assessment, CCP, and HACCP system to help manage and control risks to maintain high production standards. Therefore, it builds consumer confidence.
5- Comparative research can find similarities and differences in nutritional composition, sensory attributes, and potential health impacts, providing valuable insights for both fields.