Getting those cells right is a make-or-break issue for the cultured meat industry. Start with the wrong cells and your vat full of would-be-burgers can very quickly turn into a sludge of proto-meat soup. Solve that problem and you’ve still got to work out how to grow those cells at a cost close to conventional meat and then build a whole production process to reliably brew up thousands of tonnes of meat a year. Distilling the essence of an animal into a slice of cells no bigger than a fingertip is a colossal challenge. So far, no one has managed to crack it.

Source: The hunt for the master cow that will feed the world | WIRED UK

By Grégory Maubon

Leading Innovation ++ on the Field ++ with a Purpose => I used AI in cultivated meat industry to optimize bioreactor design and to dramatically improve the efficiency and quality of production. I developed high quality 3D imagery process in a biotechnological startup to disrupt the drug discovery methods.

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