Projects
Jette F Young , Margrethe Therkildsen & Martin Krøyer Rasmussen
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
01/08-2021 → 31/12-2025
Mario Martinez-Martinez , Bruce Hamaker , Clarissa Schwab & Martin Krøyer Rasmussen
Financing: DFF-Sapere Aude
Description
01/03-2022 → 01/03-2026
Jette F Young , Liisa Lähteenmäki , Stig Purup , Esben Skipper Sørensen , Clarissa Schwab , Steen Brock , Stella Spanou , Jesper Emborg & Mogens Sandø Lund
CellFood Hub aims to disrupt the conventional concept of a food commodity. Cellular food is placed between biotechnology and food and is as such not an established line of research nor an established commercial path – yet. It is in all aspects very much still in its infancy without any large Danish cultured food companies to adhere to or collaborate with. It not only requires new production technologies, production chains, sourcing and infrastructure but also legitimation, transparency, understanding, acceptance and liking from a consumer and citizenship perspective.Description
01/08-2022 → 31/12-2026
