Edible Electrospun Scaffolds
Building scaffolds from food-approved materials
Shravya Mukka
Pennsylvania State University, United States
scaffold
Overview
Who: Shravya Mukka, master’s student in food science
When: 2021 – Present
Institutes: Pennsylvania State University, United States
Supervisors: Gregory Ziegler, professor of food science at Pennsylvania State University
Summary
Shravya is creating an edible scaffold for cultured meat using only well known food additives that are generally recognized as safe (GRAS) certified. Using a technique known as electrospinning, Shravya is using these ingredients to generate a scaffold that mimics the texture of meat and is ideal for muscle cell culture.
Why This Matters
Regulatory approval will be a major hurdle for cultured meat products, especially if using novel materials. By using GRAS certified ingredients, which are already approved for use in food, Shravya’s work accelerates the regulatory pathway for cultured meat scaffolds.
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