Developing marbled cultivated beef

2019-2021

Dr. Rowat is developing microporous plant-based scaffolds to allow myotubes and adipocytes to co-culture and produce thick cuts of marbled cultivated meat.

PRODUCTION PLATFORM: Cultivated

TECHNOLOGY SECTOR:  Scaffolding

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Project aims

This project aims to optimize myotube growth on nanofibers by tuning diameter and stiffness. It uses plant-based microporous scaffolding that favors adipocyte growth, and integrates these scaffolds to co-culture myotubes and adipocytes in order to grow marbled cultivated meat.

This work will enable growth and differentiation of multiple cell types simultaneously and will improve the texture and sensory appeal of cultivated meat.

Principal researcher

Gfi grantee dr. Amy rowat, associate professor, university of california, los angeles, usa

Dr. Amy Rowat

Associate Professor, University of California, Los Angeles, USA

Dr. Rowat has experience using physical properties of cells to understand physiology and disease. She combines physics and engineering techniques with biology to form heterogeneous scaffolding for texturing cultivated beef.

Dr.  amy rowat speaking at the good food conference

Bridging the gap between the science of cultured meat and public perceptions

Check out this recent review paper from Dr. Rowat on the public acceptability of cultivated meat.

View related grant projects

Colorful wooden building blocks

Cellular building blocks

Learn about Dr. Marcelle Machluf’s work designing cellular building blocks for cultivated meat with at Technion – Israel Institute of Technology.

Plant cells under a microscope, representing scaffolding for cultured meat

Plant-based scaffolds

GFI is building plant-based tissue scaffolds for cultivated meat with Dr. Masatoshi Suzuki at University of Wisconsin, Madison

3d printer in action, representing bioprinting concept

3-D printing bioinks

Learn about GFI grantee Dr. Sara Oliveira’s work 3D bioprinting scaffolds for cultivated meat the International Iberian Nanotechnology Laboratory in Portugal.

Explore research opportunities

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Consumer education on the food safety of cultivated meat

Consumer education on the food safety of cultivated meat can positively impact consumer acceptance when sufficient information is provided. Additional research and efforts to increase transparent science communication on the…

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Ensuring appropriate food safety controls for cultivated meat

Sterilization guidelines from well-established biomedical and food industries can act as helpful templates for safe cultivated meat production. However, more research is needed to identify potentially novel production hazards for…

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Incorporating growth factors into scaffolds to reduce costs and introduce spatial heterogeneity

Growth factors (GFs) can be incorporated into scaffolds as a strategy for both reducing costs and improving product quality of cultivated meat. Open-access research is needed to test the feasibility…

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How do you marble cultivated beef?

GFI research grant recipient Dr. Amy Rowat is building micro-scaffolds to create the marbling in beef cultivated directly from cells.