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Cultured myoblasts and mesenchymal stem cells for customized meat design

This work aims to address several challenges that exist in the field of cultured meat research. In order to produce meat from cell culture efficiently, cells must possess extensive proliferative and differentiation capacity. This poses a question: which cell type suits this cause the most? Two adult progenitor cells will be compared: myoblasts and adipose tissue derived mesenchymal stem cells. Upon evaluation, a chosen cell type will be combined with a suitable biomaterial to create a culture system for edible bioartificial muscle.

Date:9 Feb 2021  →  Today
Keywords:cultured meat, myoblast, mesenchymal stem cell, skeletal muscle tissue engineering
Disciplines:Cell division, Cellular interactions and extracellular matrix, Cell movement, Transcription and translation
Project type:PhD project