Hybrid scaffolds for cultivated chicken

2021-2023

Dr. da Silva is working to explore a process to grow cultivated chicken on hybrid scaffolds of cellulose nanofibers and hydrogel microparticles.

PRODUCTION PLATFORM: Cultivated

TECHNOLOGY SECTOR:  Scaffolding

Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

This project aims to develop hybrid scaffolds based on cellulose nanofibers and hydrogel microparticles. This work will create a platform to grow cultivated chicken without needing to co-culture fats.

Through this project, protocols for culturing meat on hybrid scaffolds and methodologies to produce structured and thick cultivated chicken will become available.

Principal researcher

Gfi grantee dr. Aline bruna da silva, professor, federal center for technological education of minas gerais (cefet-mg), brazil

Dr. Aline Bruna da Silva

Professor, Federal Center for Technological Education of Minas Gerais (CEFET-MG), Brazil

Dr. Aline Bruna da Silva has expertise in polymer processing and characterization. She focuses on biomaterials for biomedical applications and is the founder of Biomimetic Solutions, a biotechnology startup developing technologies for tissue engineering.

Gfi brazil badge

GFI Brazil organizes workshop on cultivated meat for representatives of ANVISA and MAPA

Dr. da Silva presented cultivated meat science to Brazilian regulators after BRF announced a partnership with Israeli startup, Aleph Farms, to produce cultivated meat in Brazil.

Related research

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

Illustration representing marbled cultivated beef

Developing marbled cultivated beef

GFI is developing marbled cultivated beef with Dr. Amy Rowat at University of California, Los Angeles

Explore research opportunities

  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products

Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and…

Read More
  • Cultivated icon Cultivated

Understanding uptake and interconversion of omega-3 fatty acids by cultivated fish cells

Although fish are one of the best dietary sources of long-chain omega-3 fatty acids (FAs), these compounds are mostly bioaccumulated from a fish’s diet rather than synthesized de novo. Consistent…

Read More
  • Cultivated icon Cultivated

Scaffolding development for culinary and biomechanical requirements of cultivated seafood

A number of published studies have focused on scaffolds for cultivated meat (see Related Efforts) yet, to our knowledge, no studies have specifically attempted to formulate scaffolds for fish or…

Read More

Check out related resources

Plants growing in erlenmeyer flasks

Research Labs Database

Use GFI’s Research Labs Database to find laboratories where public alternative protein science is being conducted today.

Scientist looking through a microscope, wearing blue gloves

Cultivated Meat Research Tools Database

Use this crowdsourced directory to find species-specific information on research tools, reagents, protocols, and data for cultivated meat researchers.