Making fibrous cultivated meat

2021-2023

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

PRODUCTION PLATFORM: Cultivated

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.

View related grant projects

Upside foods chicken salad

Biomanufacturing scaffold-free cultivated meat

Learn about Dr. Yuguo Lei’s research to develop an integrated solution for biomanufacturing large-volume cultivated meat at Penn State.

Micrograph of skeletal muscle

Assembling organoids into meat

Learn about Dr. Iftach Nachman’s research to assemble skeletal muscle organoid building blocks into thick whole-cuts at Tel Aviv University.

Pattern of cells, representing cell culture for meat cultivation

Co-culturing cells

GFI grantee Dr. Mariana Petronela Hanga is researching culturing different cell types at the same time.

Steel fermentation tanks, representing bioreactors for cultivated meat production

Designing cost-effective bioreactors

Learn about Dr. Marianne Ellis’s work at University of Bath to reduce the cost of bioreactors for cultivated meat production.

Explore research opportunities

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

Scientist / engineer outreach and education

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…

Read More
  • Cultivated icon Cultivated

B2B media development company

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…

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

Life Cycle Assessment for alternative seafood relative to conventional fishing and aquaculture

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…

Read More

Check out related resources

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.

A battered and fried cultured meat, a cultured chicken cutlet, plated with sauteed greens and mashed root vegetables | image courtesy of upside foods

The science of cultivated meat

Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.