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
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
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 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-based scaffolds
GFI is building plant-based tissue scaffolds for cultivated meat with Dr. Masatoshi Suzuki at University of Wisconsin, Madison
Developing marbled cultivated beef
GFI is developing marbled cultivated beef with Dr. Amy Rowat at University of California, Los Angeles
Explore research opportunities
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Cultivated
Naturally adhesive and edible non-animal scaffolding materials
There is a limited number of edible non-animal scaffold materials that are naturally adhesive for use in cultivated meat production. Identifying a larger and more diverse set of these materials,…
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Cultivated
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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Cultivated
Scaffolds and structural approaches to optimize fat distribution and content in cultivated meat
The inclusion of fat and marbling in cultivated meat is likely to increase its flavor, texture, and consumer appeal. Structural approaches using edible microcarriers, hydrogels, and 3D bioprinting present promising…
