Andrew’s research focuses on customizing the nutritional profile of cultured meat by introducing nutrients and bioactive compounds not typically found in meat, like beta carotene. He is using bioprocess design and genetic engineering to nutritionally engineer cultured meat. The ultimate goal? To understand the nutritional benefits and disadvantages of cell-cultured versus conventionally-farmed meat products.


Andrew presenting his research at the 5th International Conference on Cultured Meat in Maastricht, Netherlands.

Andrew Stout and Natalie Rubio at the Reciprocal Meat Conference

Andrew and Natalie, another fellow at Tufts, at the 2019 Reciprocal Meat Conference in Fort Collins, Colorado. They presented a joint talk to the meat industry’s leading meat scientists about how cultured meat technology can be used to create novel food products.

Carotenoid production in cells, visualized 👀
Five cell-pellets of bovine skeletal muscle cells that have been genetically modified to produce different compounds.