Cultivated meat is a new technology for a sustainable production of meat in the future. However, even though there is an increase in the research field globally there is still many solutions and knowledge that are required through the whole production process from the stem cells to the final product cultivated meat which have a comparable composition as conventional meat.
At the department, we are studying among others the impact of the source of the stem cells, the optimal conditions for proliferation and differentiation and the process from harvest of the myotubes until further processing as a meat product. All these steps are expected to have an impact on the final composition and functionality of the product.
In this project, we will identify the window during the production process of cultivated meat where you will work on elucidating the process conditions which have an impact on the final product.
During the project, you can expect to get hands-on experience with cell culturing and analytical techniques like fusion-index, immunostaining, Real-time PCR, Western blotting, enzyme activity.
The project is aligned to UN's SGD:
