Optimizing media for chicken cells

2020-2022

Dr. Block is applying novel optimization tools and techniques to chicken muscle cell cultures in order to achieve low-cost cultivated meat production.

PRODUCTION PLATFORM: Cultivated

TECHNOLOGY SECTOR:  Cell culture media

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 novel advanced experimental optimization techniques to find low-cost, effective growth media and apply these techniques to chicken muscle cell cultures. It devises a process for growing chicken muscle cells in suspension or on edible scaffold microcarriers, as well as for the production of gelatin through plant cell culture for use as muscle cell scaffolding.

This work will create novel, efficient experimental optimization algorithms for general media and process optimization. It could reduce the cost of cultivated meat production via novel media optimization techniques.

Principal researcher

Gfi grantee dr. David block, professor, department of viticulture and enology and department of chemical engineering, university of california davis, usa

Dr. David Block

Professor, Department of Viticulture and Enology and Department of Chemical Engineering, University of California Davis, USA

Dr. Block holds extensive experience in fermentation process optimization and the development of experimental optimization methods. He also designs biopharmaceutical manufacturing and food fermentation facilities.

Plant-based meat on a grill

NSF funds cultivated meat research at UC Davis

The U.S. government awarded $3.55 million, to be dispersed over five years, to a team of researchers at UC Davis for open-access cultivated meat research. This grant from the National Science Foundation (NSF) represents the U.S. government’s biggest investment in cultivated meat research ever.

Related research

A view of a forest from the ground up

Recipe for a livable planet

The World Bank’s latest report on reducing food system emissions highlights alternative proteins as a top climate change mitigation solution.

Gfi europe badge

Finance & Admin Officer

The Good Food Institute Europe is looking for a Finance and Admin officer, able to use their finance and administrative skills to build a sustainable, healthy and just food system.

Gfi europe badge

Scientific Community Coordinator

The Good Food Institute Europe is looking for a Scientific Community Coordinator to mobilise scientists and students to build a sustainable food system.

Trends in cultivated meat scale-up and bioprocessing summary cover

Trends in cultivated meat scale-up and bioprocessing

This report presents findings from a 2022-2023 survey of 30 cultivated meat industry stakeholders and covers current capabilities, future needs, bioprocessing, facilities, equipment costs, and food safety practices.

Explore alt protein research opportunities

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

Consumer and sensory research to guide alternative fish R&D

Consumer and sensory research can help companies and academic researchers better understand seafood consumers’ needs and desires. Understanding consumers’ needs will allow alternative fish researchers to ask and prioritize the…

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

Catalog of animal meat flavors

Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of…

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

Synergistic climate and biodiversity benefits of alternative proteins

The direct climate and biodiversity benefits of alternative proteins are well understood by the alternative protein community, but the synergistic benefits of alternative proteins with other solutions—for example, clean energy…

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

Optimizing fat profiles for nutritional and sensory properties

Because alternative meat’s fat content and fatty acid profile can be more easily controlled than conventional meat’s, there is an opportunity to alter fat content for nutritional benefits. Additional research…

Read more
Creation of fibrous plant protein foods webinar

Dr. Dekkers’ seminar presentation

Watch Dr. Dekkers present on shear cell technology in our Science of Alt Protein seminar series.