Claire Bomkamp, Ph.D.
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 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 seafood industry, identifying bottlenecks, and engaging researchers in order to move cultivated 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. Her academic research used both cell culture and computational techniques to understand molecular mechanisms of neuronal connectivity and function, and she has also been heavily involved in youth science outreach programs.
Videos
Articles and op-eds
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.
Featured blogs
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…
Cultivated meat could transform our food system. Let’s use images that do it justice
Cultivated meat needs fewer bad stock photos and more images of real, delicious products. We put together a guide for journalists and cultivated meat startups who would like to help…
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…
GFI’s Sustainable Seafood Initiative announces new strategic partnership and grantees
One fish, two fish, redfish, shrimp! By working with a major company and funding a research project at a nonprofit marine research organization, GFI’s Sustainable Seafood Initiative is helping researchers…
