Claire bomkamp, ph. D.

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

Bio_Unlock: The Future of Cultivated Meat featuring Daan Luining, Co-Founder and CTO of Meatable and Claire Bomkamp, PH.D. Senior Lead Scientist at The Good Food Institute.
Dr. Claire Bomkamp, Senior Scientist at The Good Food Institute, presents on scaffolding requirements for cultivated meat.
Interview with GFI’s Dr. Claire Bomkamp about the potential of cellular agriculture to change our food system for the better as part of the ACS In Focus eBooks series.
WANBAM in collaboration with the Centre for Effective Altruism and One For The World held a fireside chat series with women from a diverse range of high-impact career paths.
Panel discussion from the 2020 Institute of Food Technologists meeting featuring Dr. Kevan Main (Mote Marine Laboratory), Dr. Cameron Semper (University of Calgary), Dr. Sandhya Sriram (Shiok Meats), Lou Cooperhouse (BlueNalu), and Maisie Ganzler (Bon Appetit Management Company), moderated by Dr. Claire Bomkamp (The Good Food Institute).

Articles and op-eds

The atlantic

Everything Can Be Meat

GFI’s Dr. Claire Bomkamp quoted about the various ways cultivated meat might show up on consumers’ plates.

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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…

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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.

Food dive

From prediction to production: A timeline of cultivated meat

A timeline of progress in the cultivated meat industry, from 2002 to mid-2023.

National geographic

What exactly is lab-grown meat? Here’s what you need to know.

Claire Bomkamp, GFI’s Lead Scientist, talks to the National Geographic about the global benefits of cultivated meat.

The scientist

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…

Food navigator logo

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

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Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

In-depth review on scaffolding technology for cultivated meat and seafood from vertebrate species.

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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.

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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

Bluu seafood cultivated fish

Navigating uncharted waters: mapping the future of cultivated seafood

Scaling the cultivated fish industry remains challenging. GFI is collaborating with researchers to address that.

Cultivated beef burger courtesy of mosa meat

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.

Various products on a shelf

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…

Premium high-quality alternative seafood wildtype

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.

School of fish

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.

School of fish

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…

Salmon diagram

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…