Developing continuous cell lines for cultivated seafood
Claire Bomkamp, PhD
Senior Lead Scientist, Cultivated Meat & Seafood
Good Food Institute
Event description
The availability of appropriate cell lines for cultivated seafood research and product development remains quite limited. Last year, GFI surveyed and interviewed researchers involved in the development and use of aquatic animal cell lines to better understand the technical challenges they face and what strategies they have found effective.
The findings from that project have recently been published as a guide for new and experienced researchers aiming to develop continuous cell lines from fish and crustaceans. Join GFI’s Senior Lead Scientist Claire Bomkamp, PhD, for a webinar summarizing common pitfalls and effective troubleshooting strategies.
Meet the speaker
Claire Bomkamp, PhD
SENIOR LEAD SCIENTIST, CULTIVATED MEAT & SEAFOOD
THE GOOD FOOD INSTITUTE
Claire serves as Senior Lead Scientist, Cultivated Meat & Seafood and is a member of GFI’s Sustainable Seafood Initiative. She focuses on analyzing the technical landscape of the cultivated meat and seafood industry, identifying bottlenecks, and engaging researchers in order to move cultivated meat and seafood technology forward. She holds a PhD in neuroscience from the University of British Columbia and a bachelors in behavioral neuroscience from Western Washington University.
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