Low-Cost Fat
Simple and efficient methods for fat production
John Yuen
Tufts University, United States
cell
Overview
Who: John Yuen, Ph.D. student in biomedical engineering
When: 2018 – Present
Institutes: Tufts University, NIH P41 Tissue Engineering Resource Center, United States
Supervisors: David Kaplan, professor and chair of biomedical engineering at Tufts University
Summary
John is developing a simple method to produce cultured fat in bulk and form it into a 3D structure for use in cultured meat products. John is also studying how his cultured fat compares to the sensory characteristics of conventional animal fat.
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- John grabbing some cells from a bank of frozen cell ag cells 🥶
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- 👨🍳 Baking various fat samples to compare the volatile compounds (aka: aromas! 🤤 ) of native animal fat and cultured fat.
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- A piece of cultured fat on an instrument used to measure it’s textural properties
Why This Matters
Fat is an essential component of meat (providing flavor, aroma, and texture), so it is critical to get it right. John’s simplified approach will provide a low cost source of fat for use in cultured meat products.
To find out more about this project, listen to our podcast where we talk to John about methods to generate macroscale constructs of muscle and fat via perfused 3D tissue culture strategies.
Listen NowMore from John Yuen
Featured
Publications
ACS Biomaterials Science & Engineering, 2023
Immortalized Bovine Satellite Cells for Cultured Meat Applications
ACS Synthetic Biology, 2023
