Tissue-engineering whole-cut chicken


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



Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research

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.

New meat brazil 2022 event details and logo

New Meat Brazil 2021

This conference, hosted by the International Forum on Cultured meat and Alternative Proteins, discusses the state of cultivated meat in Brazil.

Related research

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.

Close up plant epidermis with stomata or leaf epidermis (stomat

Hybrid scaffolds for cultivated chicken

Learn about Dr. Aline Bruna da Silva’s research on hybrid scaffolds to create 3D cultivated chicken at the Federal Center for Technological Education of Minas Gerais (CEFET-MG).

Plant cells under a microscope, representing scaffolding for cultured meat

Plant-based scaffolds

GFI is building plant-based tissue scaffolds for cultivated meat with Dr. Masatoshi Suzuki at University of Wisconsin, Madison

New age meats sausages in pan

Smart scaffolds for cultivated meat

Learn about Dr. Oded Shoseyov’s research to develop cost-effective “smart scaffolds” for the cultivated meat industry at the Hebrew University of Jerusalem.

Explore research opportunities

  • Cultivated icon Cultivated

Naturally adhesive and edible non-animal scaffolding materials

There is a limited number of edible non-animal scaffold materials that are naturally adhesive for use in cultivated meat production. Identifying a larger and more diverse set of these materials,…

Read more
  • Cultivated icon Cultivated

Incorporating growth factors into scaffolds to reduce costs and introduce spatial heterogeneity

Growth factors (GFs) can be incorporated into scaffolds as a strategy for both reducing costs and improving product quality of cultivated meat. Open-access research is needed to test the feasibility…

Read more
  • Cultivated icon Cultivated

Scaffolds and structural approaches to optimize fat distribution and content in cultivated meat

The inclusion of fat and marbling in cultivated meat is likely to increase its flavor, texture, and consumer appeal. Structural approaches using edible microcarriers, hydrogels, and 3D bioprinting present promising…

Read more

Check out related resources

Gfi brasil badge

GFI Brazil organizes cultivated meat workshop for ANVISA and MAPA representatives

The Good Food Institute Brazil organized a workshop for Brazilian regulators, focusing on teams from the Department of Inspection of Animal Products of the Ministry of Agriculture, Livestock and Supply (DIPOA/MAPA) and from the Agency’s General Food Management National Health Surveillance (GGALI/Anvisa).

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.