Cell and tissue culture applied to sustainable production of food meat.
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To ensure food security and reduce the environmental burden of livestock meat production, we have developed a meat product from bovine satellite cells and adipose tissue derived stem cells.
For cultured beef to be successful it has to be scaled to an industrial scale, with low production cost, delivering a credible copy of meat so that consumers accept the concept and the product. The challenges are many, but with more than 40 start-up companies world-wide, substantial private funding and an estimated 1000 scientists, cultured meat is increasingly likely to become real. The technical challenges and opportunities will be discussed as well as some surprising social implications.
Professor Mark Post, Maastricht University.
Professor Mark Post is MD, PhD and Chair of Physiology at Maastricht University, after positions at Utrecht, Harvard, Dartmouth and TU/e. He engineers tissues for medicine and for food. He presented the world’s first hamburger from cultured beef in August 2013. He is CSO of MosaMeat, Qorium and CEO of Cell2Tissue, companies that commercialize animal and human products from stem cells.
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