Making fibrous cultivated meat
2021-2023
Dr. Samandari is exploring a process for high-throughput production of whole-cut cultivated meat through multicompartmental bioprinting.
Production platform: Cultivated
Technology sector: Bioprocess design
Project aims
This project will work to develop a biofabrication strategy that enables rapid alignment and maturation of muscle cells. The project also incorporates intramuscular fat compartments and reinforcing fibers to biomimic thick cuts of meat. The outcome would provide a low-cost, high-throughput technology for creating thick cuts of cultivated meat with the appropriate sensory characteristics via better textural design.
Principal Investigator
Dr. Mohamadmahdi Samandari
Postdoctoral research fellow
University of Connecticut Health Center, USA
Dr. Samandari has experience researching the interface of biomechanics, microfluidics, and tissue engineering. Currently, he is integrating microfluidic technologies with biomaterials and biofabrication to develop effective bioinks and bioprinting strategies for enhanced myogenesis in vitro and in vivo.
Additional researchers
- Dr. Ali Tamayol, Associate Professor, Department of Biomedical Engineering, University of Connecticut, USA
- Dr. Olivier Pourquié, Professor, Department of Genetics, Harvard Medical School, USA
- Dr. Razieh Farzad, Assistant Professor, Department of Food Science, University of Florida USA
Controlling cellular organization in bioprinting through designed 3D microcompartmentalization
Check out Dr. Samandari’s peer-reviewed paper for more detailed information about the biotechnologies being utilized in this research project.
Research Grant Program
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