Developing marbled cultivated beef


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



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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.

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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.