Plug-and-play cell engineering
Years active: 2025This project creates a new engineering system to add useful genes to cow cells, enabling cheaper, large-scale cultivated meat production.
This project creates a new engineering system to add useful genes to cow cells, enabling cheaper, large-scale cultivated meat production.
This project uses microfluidic chips and chaotic bioprinting to develop cell lines for safe, cruelty-free, and sustainable cultivated lobster meat.
This project combines a naturally muscle-enhancing bovine cell line with an engineered growth switch to make cultivated meat scalable and affordable.
This project uses mushrooms to brew natural flavors, making plant-based foods savory.
This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
This project engineers immortalized bovine fat cells for single-cell suspension growth and reduced metabolic waste in long-term serum-free cultures.
GFI's Lucas Eastham shared insights on consumer familiarity with fungi as food and the environmental benefits of mycoprotein.
Moments ago, Systemiq, the systems change company, published an important new report titled China’s Food Future. Key findings were shared during a live webinar featuring renowned Columbia University historian Adam Tooze and agricultural policy expert Prof. Shenggen Fan of China Agricultural University.
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.