Tissue-engineering whole-cut chicken


Dr. Feddern is exploring a process that utilizes food-safe bacterial cellulose structures to tissue engineer whole-cut chicken.



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Project aims

This project will use food-safe, 3D bacterial cellulose “cocoons” as scaffolds for whole-cut cultivated chicken. It will also assess the scalability of bacterial cellulose structures for future cultivated meat scaffolding. This work will result in the creation of prototypes of boneless chicken breasts and bone-in chicken wings.

Principal researcher

Dr. Vivian feddern

Dr. Vivian Feddern

Researcher, Embrapa Swine and Poultry, Brazil

Dr. Feddern is experienced in chemical reaction engineering and currently focuses on chicken meat products. She has explored thermal processing and chromatography applications in meat science.

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