Enzymatic degradation and ageing of additively manufactured soy-based scaffolds for cell-cultured meat

Overview

Who: A. Garrett, K.L.M. Avegnon, L. Delbreilh, J. Segurola, N. Delpouve, M.P. Sealy

Published: July 13, 2023

Where: CIRP Annals

Key Takeaway: Studying soy-based scaffolds under bioreactor conditions

Research Topics: scaffold

Summary

Alexis Garrett et al aim to develop cost-effective and scalable scaffold manufacturing technologies to help cultured meat reach the cost and scale needed to compete with traditional animal agriculture. The authors produce a soy-based scaffold and study how the scaffold responds to prolonged exposure to bioreactor conditions. These results help to inform future manufacturing of degradable soy-based scaffolds.

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Cite This Publication

Garrett, A., Avegnon, K. L. M., Delbreilh, L., Segurola, J., Delpouve, N., & Sealy, M. P. (2023). Enzymatic degradation and ageing of additively manufactured soy-based scaffolds for cell-cultured meat. CIRP Annals.

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