| UPDATE | 04.03 |
| AUTHOR |
Rabbi Yehuda Rosenbaum, administrative director of Kof-K, a kosher certification agency, says supervision of cell culture processes has grown in importance. For instance, amino acids produced via fermentation may be acceptable nutritional supplements if the process involves yeast or microbes. However, amino acids made via mammalian cell culture are unlikely to be kosher because verifying the animal source is difficult. To determine whether some complicated process may produce a kosher ingredient, Rosenbaum says his organization will consult chemists. He himself was a "premed" student in college until he switched his major to English literature. "Little did I know I'd be studying chemistry again," he says |
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