Improving the differentiation of fibro-adipogenic progenitor cells into adipocytes for cellular agriculture

Meat mass production is associated with many issues, from animal welfare, antibiotic use, climate change, destruction of ecological systems and wildlife extinction. Cultured meat industry is promising alternative to that, which offers the actual meat (not plant-based) without aforementioned issues. This project aims to contribute to development of cultured fat from a pig-derived stem cell. The fat is needed for texture, flavor and smell of the grilling meat (burger/steak). Partner organization is already working on developing a piece of meat made from pig stem cell, but that piece will consist of exclusively pig muscle cells. Developing fat in addition to the muscle cells will elevate the experience of consuming meat made in the process of cellular agriculture and make the product more desirable to the consumer.

Faculty Supervisor:

Roman Krawetz

Student:

Partner:

Myo Palate

Discipline:

Life Sciences

Sector:

Manufacturing

University:

University of Calgary

Program: