Understand animal and cellular efficiency, yield, and input
Because cultivated meat replicates the fundamental biology of the source animal, animal-level data may be informative for predicting cellular behavior in culture.
Science
GFI’s 2021 Competitive Research Grant RFP catalyzes science of whole-cut alt protein products
Erin Rees Clayton, Ph.D.GFI’s 2021 Competitive Research Grant RFP is designed to catalyze whole-cut alt protein meat products—a critical step on the journey toward a safe and sustainable global food system.
Pioneers of the future of food
Read interviews with trailblazing scientists and engineers accelerating the plant-based meat and cultivated meat industries.
Precision fermentation and cellular agriculture
Learn how cellular agriculture makes it possible to produce genuine animal protein through microbial precision fermentation.
Translating biomedical advances to cultivated meat (Biochemical Engineering Journal)
This peer-reviewed article discusses how advances from the biomedical cell culture industry can contribute to the development of cultivated meat.
Alternative protein career portal
Discover rewarding alternative protein jobs. Gain insights on building your career and find open positions in this exciting industry.
Massive open online course
Enroll in our open-access online course to learn about the science of plant-based meat, fermentation, and cultivated meat.
Fat production & encapsulation within oleaginous yeast
Oleaginous yeast can convert sugars into fats that impart flavor and mouthfeel to alternative proteins, and they can accumulate lipids within their cell bodies to inhibit oxidation. New research on lipid encapsulation in yeast should investigate the efficacy of yeast species for the accumulation and storage of lipids—including lipids with the same profile as animal lipids.
Suppressing hyper-branching of filamentous fungi
Prolonging continuous cultivation of filamentous fungi by suppressing hyper-branching to improve texture and boost production efficiency.
Uptake and biosynthesis of fat in cultivated meat cells
To recapitulate meat’s fat profile, research is required to determine which lipids muscle and fat cells can produce efficiently—and from which precursors—and which lipids they can absorb directly from the culture media. Understanding the effects of specific fats on organoleptic properties will help to focus these efforts.
