- Cell line development
- Cell culture media
While fat is widely acknowledged as a key contributor to the flavor of meat, it may not be straightforward to recapitulate meat’s fat profile in culture. In animals, many lipids are absorbed from the diet rather than synthesized, and lipid synthesis often occurs in other organs such as the liver for subsequent transport to fat tissue. Research is required to determine which lipids muscle and fat cells are actually capable of producing—and from which precursors—with high efficiency, and which lipids they are able to absorb directly from the cell culture media. This will be especially valuable for desirable fats like EPA and DHA in cultivated seafood.
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This professor is figuring out how to produce, scale, and combine muscle and fat for cell-based meat
Dr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
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Oleaginous yeast can convert sugars into fats that impart flavor and mouthfeel to alternative proteins, and they can accumulate lipids within their cell bodies to inhibit oxidation. New research on…
Because cultivated meat replicates the fundamental biology of the source animal, animal-level data may be informative for predicting cellular behavior in culture.
Stem cells secrete a variety of signaling factors that can influence the behavior of surrounding cells, known as paracrine signals. In high-density bioprocesses, these secreted factors can accumulate to concentrations…
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Related GFI research grants
Learn about Dr. Ricardo San Martin’s research incorporating oleogels into plant-based meat at University of California, Berkeley.
Learn about Dr. Connon and Dr. Gouveia’s work at Newcastle University, UK to formulate growth media for cultivated meat with macromolecular crowding.
Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.
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