M3atD: 3D bioprinting for cultivated meat
Dr. Sara Oliveira at the International Iberian Nanotechnology Laboratory in Portugal is 3D bioprinting scaffolds to efficiently produce cultivated meat.
PRODUCTION PLATFORM: Cultivated
TECHNOLOGY SECTOR: Scaffolding
This project is developing a set of methods that could be widely applied to the 3D printing of scaffolds for cultivated meat. Specifically, the research creates a 3D bioprinted model based on edible polymers to optimize the texture and nutritional profile of cultivated meat. It will also provide analysis of the organoleptic properties of cultivated meat.
Overall, this work will improve our understanding of 3D bioprinting’s potential in cultivated meat production.
Dr. Sara Oliveira
Research Engineer, International Iberian Nanotechnology Laboratory, Portugal
Dr. Oliveira investigates 3-D food-printing applications for healthy and sustainable living. Her expertise is in fabricating stem cells and scaffolding by 3-D bioprinting, as well as inducing cell instruction through cell-materials interactions. She uses biotribology, rheology, flow dynamics, structural analysis, textural analysis, and design of experiments to model food inks and 3-D foods properties. She also studies plant-derived oleogels.
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
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GFI is building plant-based tissue scaffolds for cultivated meat with Dr. Masatoshi Suzuki at University of Wisconsin, Madison
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