Plant-based scaffolds for cultivated meat
Dr. Suzuki is developing and scaling 3-D cultivated meat production with plant-based tissue scaffolds.
PRODUCTION PLATFORM: Cultivated
TECHNOLOGY SECTOR: Scaffolding
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.
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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