From cells to real meat
David Kaplan, director of the Tufts University Center for Cellular Agriculture, says that “adipocytes are the holy grail, as most people would put it, for taste.” Although protein-packed muscle cells contribute texture and nutrients to meat, many signature flavor compounds come from oxidation of lipids during cooking.
Source: Fat cells bring the flavor to lab-grown meat
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.