Optimisation of scaffolds for the bioprocessing of lab-grown meat

From goldfish meat designed to feed astronauts in space, to chicken nuggets served in Singapore, cultivated (or lab-grown) meats have come a long way since their inception two decades ago. Industry, academia and legislative bodies are working together to bring these new products to the global market and alleviate the harmful effects caused by intensive farming and the livestock industry on public health, the environment and animal welfare.

The lab-grown meat concept involves taking cells from the animal and growing them in a bioreactor, using scaffolds that will provide the 3D environment for their expansion and differentiation. However, a lot of work still needs to be done to make it an affordable and sustainable option and ultimately achieve consumers' approval.

This project aims to create an edible scaffold that will replicate the natural surroundings of cells, by providing them with the necessary mechanical, biochemical and biological cues for tissue development. Additionally, the project seeks to identify a scaffold that not only enhances the production process but also adds value to increase its attractiveness to consumers.