Plant-based scaffolds for cultivated meat

2020-2022

Dr. Suzuki is developing and scaling 3-D cultivated meat production with plant-based tissue scaffolds.

PRODUCTION PLATFORM: Cultivated

TECHNOLOGY SECTOR:  Scaffolding

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 establish large-scale production of musculoskeletal stem cells (such as muscle, fibro-adipogenic progenitor cells, and mesenchymal stem or stromal cells) using a sphere-based culture approach. In collaboration with Dr. William Murphy, also at UW-Madison, the researchers will develop 3-D cultivated meat using bioengineered plant-based tissue scaffolds, and then characterize its texture, color, and composition.

This work could reduce cost and improve sustainability of cultivated meat scaffolding, compared to animal-based or synthetic scaffolds. It could also improve quality of muscle differentiation and maturation and advance our understanding of the organoleptic properties of cultivated meat.

Principal researcher

GFI grantee Dr. Masatoshi Suzuki, Associate Professor, University of Wisconsin-Madison, USA

Dr. Masatoshi Suzuki

Associate Professor, University of Wisconsin-Madison, USA

Dr. Suzuki holds extensive experience in stem cell biology, muscle biology, and bioengineering. He maintains strong relationships with stem cell and regenerative medicine experts and has collaborated with meat science and muscle biology laboratories.

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