From cells to real meat
National University of Singapore (NUS) food scientists have developed a simple and scalable method for culturing pork fat tissue using protein scaffolds made from “secalin”, a protein extracted from rye.
Source: Cellular agriculture research manages to culture pork fat tissue on rye protein scaffolds
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.