Cultured Meat: A New Era in Food Bioprocessing 2

Cultured meat is an emerging novel food that is more sustainable than meat obtained through traditional farming and may contribute to solving current food security and key environmental challenges. It is real meat with the same structure, composition, and taste, but it doesn’t require animal slaughter and is produced in a controlled manner. Due to its complex structure with multiple cell types, the production of cultured meat is complex and challenging. Commercial availability and affordability of these novel food products will be determined by its manufacturing processes.

This one-day conference will cover the current status of the cultured meat industry with a focus on the bioprocessing challenges of scale-up, cost and new designs that this industry faces as it transitions from lab bench through to commercial production

Concessions