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Catalytic Research: Addressing Key Challenges in Commercializing Cell-Based Meat
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Advancements in stem cell biology, tissue engineering, and bioprocessing have enabled innovators to develop cell-based meat. However, several key challenges lie in the path to commercializing cell-based meat. In this panel session, learn from the scientists and leaders who are using their skills in key technology areas to drive novel, foundational research on the path toward cell-based meat commercialization.
John Cumbers, SynBioBeta (moderator)
Yuguo Lei, Assistant Professor, University of Nebraska
Amy Rowat, Associate Professor, UCLA
Liz Specht, Associate Director of Science and Technology, The Good Food Institute
Didier Toubia, Co-founder and CEO, Aleph Farms
About The Good Food Institute:
The Good Food Institute is a global nonprofit building a sustainable, healthy, and just food system. Our scientists, entrepreneurs, lawyers, business analysts, and policy experts are harnessing the power of food innovation and markets to accelerate the transition of the world’s food system to plant-based and cultivated meat, eggs, and dairy.
Follow The Good Food Institute
John Cumbers, SynBioBeta (moderator)
Yuguo Lei, Assistant Professor, University of Nebraska
Amy Rowat, Associate Professor, UCLA
Liz Specht, Associate Director of Science and Technology, The Good Food Institute
Didier Toubia, Co-founder and CEO, Aleph Farms
About The Good Food Institute:
The Good Food Institute is a global nonprofit building a sustainable, healthy, and just food system. Our scientists, entrepreneurs, lawyers, business analysts, and policy experts are harnessing the power of food innovation and markets to accelerate the transition of the world’s food system to plant-based and cultivated meat, eggs, and dairy.
Follow The Good Food Institute
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