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Project
Foiture: Foie gras of the Future: The first cultured meat initiative in Flanders. (FOIETURE)
The general objective of this project is a significant knowledge building on the creation of an animal-free hydride paté de pâté de foie gras based on cultured duck liver cells and vegetable proteins and / or fats.
Date:1 Jan 2020 → 31 Jan 2023
Keywords:animal-free hydride paté de pâté de foie gras, cultured meat, Flanders
Disciplines:Food sciences and (bio)technology not elsewhere classified, Stem cell biology, Animal developmental and reproductive biology