The project focuses on enhancing the organoleptic properties of a cultured beef product at the molecular level. An important aspect of making beef palatable is controlling the maturation process. In conventional production, blood is drained and oxygen and nutrient flow to the cells is terminated at the same time as the carcass is cooling, leading to post mortem biochemical reactions. The speed and extend of these post mortem biochemical reactions affect taste and texture of the final product. This project investigates the effect of external maturation conditions on the biochemical processes of importance for taste development in cultured bovine cells. Description

The overall target of the CleanMilk initiative is to provide a scientific basis for potential future use of in vitrogrown bovine mammary cells for production of milk constituents. This will examine ifsuch systems in the long perspective can contribute to reduce climate gases and thereby contribute to fulfill Danish climate goals for 2030 and 2050.

The project is financed by the Danish Dairy Research FoundationDescription

Sustainable food requires a production path without negative impact on the environment and at the same time deliver nutrients such as protein and fat. In many meals, meat contribute with proteins and fat, however traditional meat production is challenged, because it draws heavily on land and water resources and contribute significantly to greenhouse gas emission. Cultured meat is a future way to produce the same nutrients, with severely reduced impact on the environment. This project focuses on development of taste addressing marbling by introduction of lipids in the tissue engineering process and maturation through controlling physical parameters after muscle tissue engineering i.e. in the processes when muscle turn into meat.Description

In a balanced meal, meat contribute with proteins, fat, carbohydrates, vitamins, bioactive components, and minerals. However, traditional meat production is challenged, because it draws heavily on land and water resources and contribute significantly to greenhouse gas emission. Cultured meat is a future way to produce the same nutrients, with severely reduced impact on the environment. One of the largest challenges in culturing muscle cells in an economic sustainable way with consumer acceptance is eliminating fetal bovine serum (FBS) from the culture media. This project focuses on efficient modeling of culture media composition without FBS, by identifying and validating the combined effect of animal side-stream derived nutrients supplemented with recombinant growth factors for a cultured meat production in a circular perspective.Description