Cultured stem cells for customized meat design Ghent University
Jolanda van Hengel, Stefaan De Smet, Sandra Van Vlierberghe, John Van Camp, Catharina De Schauwer, Bert Devriendt, Koen Dewettinck
Department of Human Structure and Repair, Department of Animal Sciences and Aquatic Ecology, Department of Organic and Macromolecular Chemistry, Department of Agricultural Economics, Department of Green Chemistry and Technology, Department of Translational Physiology, Infectiology and Public Health, Department of Food Technology, Safety and Health
Cellular agriculture is a promising avenue for sustainably contributing to the growing food demand. In this respect, cultured or in vitro meat receives increasing attention. Yet, there is currently no scientific evidence that animal myofibers equivalent to meat as a nutrient dense, highly structured food, can be made in vitro. This proposal will address several existing hurdles. A major challenge is to obtain a suitable cell type capable of ...