Making fibrous cultivated meat


Dr. Samandari is exploring a process for high-throughput production of whole-cut cultivated meat through multicompartmental bioprinting.


TECHNOLOGY SECTOR:  Bioprocess design

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

Project aims

This project will work to develop a biofabrication strategy that enables rapid alignment and maturation of muscle cells. The project also incorporates intramuscular fat compartments and reinforcing fibers to biomimic thick cuts of meat. The outcome would provide a low-cost, high-throughput technology for creating thick cuts of cultivated meat with the appropriate sensory characteristics via better textural design.

Principal researchers

Gfi grantee dr. Mohamadmahdi samandari, postdoctoral research fellow, university of connecticut health center, usa

Dr. Mohamadmahdi Samandari

Postdoctoral research fellow, University of Connecticut Health Center, USA

Dr. Samandari has experience researching the interface of biomechanics, microfluidics, and tissue engineering. Currently, he is integrating microfluidic technologies with biomaterials and biofabrication to develop effective bioinks and bioprinting strategies for enhanced myogenesis in vitro and in vivo.

Dr. Ali Tamayol

Associate Professor, Department of Biomedical Engineering, University of Connecticut, USA

Dr. Ali Tamayol is an Associate Professor of Biomedical Engineering at the University of Connecticut Health Center. His research is translational and focused on developing tools that facilitate the treatment of musculoskeletal and skin injuries as well as addressing other unmet needs such as food scarcity. He is currently leading multiple federally funded projects involving skeletal muscle tissue engineering. Dr. Tamayol will work closely with Dr. Samandari for characterization of bioprinted constructs, cellular behavior, extraction of primary cells and their co-printing.

Dr. Olivier Pourquié

Professor, Department of Genetics, Harvard Medical School, USA

Dr. Olivier Pourquié is a Professor of Development Biology and Genetics at Harvard Medical School. He is an expert in muscle physiology and development. Dr. Pourquié will provide insight on the characterization of cellular growth, fate, and differentiation.

Dr. Razieh Farzad

Assistant Professor, Department of Food Science, University of Florida USA

Dr. Farzad is an Assistant Professor of Food Science with expertise in cell-line development and food quality characterization. She will provide insight on the quality of the protein expression in the cultured products and characterization of the meat quality.

Paper stack icon

Controlling cellular organization in bioprinting through designed 3D microcompartmentalization

Check out Dr. Samandari’s peer-reviewed paper for more detailed information about the biotechnologies being utilized in this research project.

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