Claire Bomkamp, Ph.D.
SENIOR LEAD SCIENTIST, CULTIVATED MEAT & SEAFOOD
Claire Bomkamp is focused on cultivated seafood and driving forward GFI’s Sustainable Seafood Initiative.
Areas of expertise: the science and technology of cultivated seafood, cultivated seafood startups, research, and university programs, scaffolding, science communication, fish puns.
Claire uses she/her pronouns.
Claire serves as Senior Lead Scientist, Cultivated Meat & Seafood and is a member of GFI’s Sustainable Seafood Initiative. She focuses on analyzing the technical landscape of the cultivated meat and seafood industry, identifying bottlenecks, and engaging researchers in order to move cultivated meat and seafood technology forward. She holds a PhD in neuroscience from the University of British Columbia and a bachelors in behavioral neuroscience from Western Washington University.
Videos
Articles and op-eds
Everything Can Be Meat
GFI’s Dr. Claire Bomkamp spoke with The Atlantic about the various ways cultivated meat might show up on consumers’ plates.
Alternative seafoods: The omega-3 opportunity
There’s a lot of opportunity for sustainable omega-3 suppliers in the seafood alternatives arena as the world searches for ways to feed a population of 10 billion by the year…
What Kitchen Appliances Will Look Like in 50 Years
An exploration of the possible futures of kitchen appliances, including an in-home cultivated meat bioreactor.
From prediction to production: A timeline of cultivated meat
A timeline of progress in the cultivated meat industry, from 2002 to mid-2023.
What exactly is lab-grown meat? Here’s what you need to know.
Dr. Claire Bomkamp, GFI’s Lead Scientist, talks to the National Geographic about the global benefits of cultivated meat.
Cultured Meat Advances Toward the Market
In an article from TheScientist exploring cultivated meat’s journey to market, GFI’s Claire Bomkamp remarks on the significance of the world’s first regulatory approval of the public sale of cultivated…
Cell-based seafood: Scaffolding tech in focus to achieve ‘flaky’ cultivated fish
GFI Senior Scientist Claire Bomkamp discusses the important role of scaffolding in cultivated seafood, highlighting the key contributions of collagen and muscle fiber orientation to achieving ideal textures.
Publications
Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges
In-depth review on scaffolding technology for cultivated meat and seafood from vertebrate species.
Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology
Review on the biology of differentiation and maturation processes in fish and aquatic invertebrates as relevant to cultivated seafood.
Cultivated meat as a tool for fighting antimicrobial resistance
Commentary piece on the potential benefits of producing meat from cultivated cells in preventing the emergence of antibiotic resistant bacteria.
Featured blogs
Navigating uncharted waters: mapping the future of cultivated seafood
Scaling the cultivated fish industry remains challenging. GFI is collaborating with researchers to address that.
Cultivating a future where antibiotics still work
Learn why GFI expects the future of cultivated meat to be largely antibiotic-free, and what that means for global health.
The most urgent white spaces in alternative protein product development
Plant-based, cultivated, and fermentation-derived meat, egg, and dairy products have the potential to transform our food system for the better. Here are a few of the most important new products…
GFI funds “gold standard” alternative seafood development
GFI has awarded a grant to researchers working to characterize the properties of high-quality seafood in order to accelerate the production of premium alternative seafood products.
GFI awards grant for crucial fish cell culture media research
GFI has awarded a two-year grant to a research project aimed at developing a high-quality, serum-free fish cell culture media—a critical step to bring cultivated seafood to market.
Introducing PISCES, a new data navigation tool to inform alternative seafood development
There’s a lot of research on the cellular and molecular components needed to match conventional seafood’s taste, texture, and aroma. We’ve put together a resource to help alternative seafood researchers…
GFI’s Sustainable Seafood Initiative awards new grant for Atlantic salmon cell lines
Cultivated meat is poised to make our food system more sustainable, ethical, and delicious, but cell lines are a critical unmet need. That’s why GFI is funding research by Kyle…
