Lowering the cost of growth factors
Dr. Peter Stogios is addressing a major cost driver in the commercialization of cultivated meat by discovering and engineering less-expensive growth factors.
PRODUCTION PLATFORM: Cultivated
TECHNOLOGY SECTOR: Cell culture media
This project aims to characterize growth factors to identify those with improved properties and engineers those growth factors to further improve performance. It also identifies growth factors for cultivated meat production that can be inexpensively produced and purified.
Ultimately, this work seeks to design growth factors that are more stable and less expensive than existing growth factors. It can enable large-scale cultivated meat production at significantly lower cost.
Dr. Peter Stogios
Senior Research Associate, University of Toronto, Canada
Dr. Stogios is a trained structural biologist and biochemist, managing a protein structure-function and engineering lab that studies major issues in biology and public health. He uses bioinformatics, structural biology, and protein engineering to discover and improve growth factors for use in cultivated meat production.
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
View related grant projects
Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.
Learn about Dr. Connon and Dr. Gouveia’s work at Newcastle University, UK to formulate growth media for cultivated meat with macromolecular crowding.
Learn about Dr. Reza Ovissipour’s research using machine learning to optimize growth media for fish cells at Virginia Tech.
Explore research opportunities
To expand the technical talent pipeline, various players in the alternative protein field should reach out to scientists and engineers in relevant disciplines (e.g., biotech, biopharma, and food science) to…
The cultivated meat industry needs dedicated suppliers of low-cost, food-grade cell culture media to reduce cultivated meat production costs. Close collaboration between the customer and supplier will be required in…
To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts. An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will…
Growth factor research is key to making cell-based meat affordable
GFI research grant recipient Dr. Peter Stogios is exploring how to make growth factors—key proteins for producing cell-based meat—at a fraction of the cost. By focusing on these proteins, Dr.…