The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalability
Cameron Semper, PhD
University of Calgary
Event description
Growth factors, and the pathways they potentiate, remain critical considerations for cultivated meat production. These small signalling proteins have historically been a major cost driver of cell culture due to high production costs and their intrinsically short half-life. In this seminar, Cameron Semper, Ph.D., will share work that utilizes genome mining and protein engineering to find solutions to a persistent cost driver of cultivated meat production.
Meet the speaker
Cameron Semper, PhD
ASSISTANT PROFESSOR, DEPARTMENT OF MICROBIOLOGY, IMMUNOLOGY AND INFECTIOUS DISEASES
CUMMING SCHOOL OF MEDICINE, UNIVERSITY OF CALGARY
Cameron Semper holds a PhD in biochemistry and was the first North American recipient of the New Harvest Postdoctoral Fellowship Award. He served as the lead technical consultant in the area of cell-based foods for XPRIZE Feed the Next Billion. Cameron now leads a research group at the University of Calgary focused on leveraging microbial cell factories to advance the field of alternative proteins.
Upcoming events
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The Science of Alt Protein: Student research showcase, Part 1
Join us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET.
The Science of Alt Protein: Student research showcase, part 2
Join us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge.
Bridge2Food North America
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
