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CSAR online webinar. From Medicine to Hamburgers. Cell and tissue culture applied to sustainable production of food meat.

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If you have a question about this talk, please contact John Cook .

To ensure food security and reduce the environmental burden of livestock meat production, we have developed a meat product from bovine satellite cells and adipose tissue derived stem cells.

For cultured beef to be successful it has to be scaled to an industrial scale, with low production cost, delivering a credible copy of meat so that consumers accept the concept and the product. The challenges are many, but with more than 40 start-up companies world-wide, substantial private funding and an estimated 1000 scientists, cultured meat is increasingly likely to become real. The technical challenges and opportunities will be discussed as well as some surprising social implications.

All CSAR members are welcome.

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This talk is part of the Cambridge Society for the Application of Research (CSAR) series.

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