What if, rather than trying to mimic meat using plants and microbes, we could produce actual animal muscle and fat without having to raise and slaughter the whole animal? Advances in stem cell technology have given rise to just this: cultivated meat (sometimes referred to as cultured, clean or lab-grown meat).
This session introduces the basics of cultivated meat - genuine animal meat or seafood that can replicate the sensory and nutritional profile of conventionally produced meat because it’s comprised of the same cell types arranged in the same three-dimensional structure as animal muscle tissue. What are the main components of cultivated meat production and when might we see it on our plates?
Core Material [~2hrs]:
Further Resources:
Bioreactors for cultured meat & fermentation & Slides - MIT Cell Ag [Lecture, 10:36 to 33:47, 23 mins]
