Simple and efficient methods for fat production
Tufts University, United States
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
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.
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 Now