Webinar description

How can bioreactors and bioprocesses be optimally designed for cultivated meat production?  Realizing the potential of cultivated meat and seafood requires adapting current technologies and innovating new bioprocess design. The scales needed to achieve significant levels of food production are far greater than for other tissue-engineered products. Plus, unlike many biomedical applications of tissue engineering bioprocessing which produce high-value products, cultivated meat needs to compete on cost with much more affordable products. Dr. Ellis will discuss her team’s approach to bioreactor and bioprocess design for the affordable large-scale production of cultivated meat.

Meet the speaker

Dr. Ellis is an Associate Professor in Biochemical Engineering and the Head of the Chemical Engineering Department at the University of Bath. She holds a strong academic and commercialization track record with expertise in tissue engineering and bioprocess design. As a chartered engineer with expertise in tissue engineering bioreactor design and bioprocessing, her work is applied to cell therapies, in vitro models, and cultivated meat production. For her cell therapy work, she held a Leverhulme/Royal Academy of Engineering Senior Fellowship for the scale-up of regulatory T-cells. This technology is now being applied to other tissue engineering applications including cultivated meat. Dr. Ellis is a founding director and CTO for the successful startup Cellesce Ltd., and co-founder of Cellular Agriculture Ltd.

Upcoming events

View all events
An illustration of cultivatd fish fry with french fries for the fish and chips collaborative huddle
Virtual Event

Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving

Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 30th.

An illustration of cultivatd fish fry with french fries for the fish and chips collaborative huddle
Virtual Event

Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving

Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 30th.

A close up image of filamentous fungi
Virtual Event

The Science of Alt Protein: From lab to table — harnessing filamentous fungi for sustainable foods

Join us to learn how filamentous fungi can be used to efficiently upcycle food waste into sustainable and delicious food.

An illustrative graphic of a microscope on a stack of books
The Westin Seattle

Conference of Food Engineering (CoFE) 2024

The Society of Food Engineering (SoFE) is hosting the 16th Conference of Food Engineering Sunday – Wednesday, August 25-28, 2024 in Seattle, Washington, USA.

An illustrative graphic of a cultivator and plant-based salmon and sushi with a blue background
Hilton Boston Back Bay

Industrializing Cultivated Meat & Seafood Summit

Join us at the 6th Industrializing Cultivated Meat & Seafood Summit! Now is the time for senior stakeholders to unite to share technical insights and case studies to reflect on…

Remote conference call on a red laptop at a cafe
Virtual Event

Building Your Alt Protein Career

Join us to explore academic and industry careers in alternative protein. Learn how you can apply your skills to this exciting and thriving field!

An illustration of the globe with two hands reaching towards one another.  third party event featured image.

Stakeholder meeting on cell-based food and precision fermentation

The Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Department of Agriculture and Agri-Food Canada (AAFC) is organizing a global stakeholder roundtable meeting on cell-based…

Remote conference call on a red laptop at a cafe
Virtual Event

Building Your Alt Protein Career

Join us to explore academic and industry careers in alternative protein. Learn how you can apply your skills to this exciting and thriving field!