Nutritionally Enhanced Meat
Tailoring the nutritional profile of cultured meat
Tufts University, United States
Who: Andrew Stout, Ph.D. student in biomedical engineering
When: 2017 – Present
Institutes: Tufts University, NIH P41 Tissue Engineering Resource Center, United States
Supervisors: David Kaplan, professor and chair of biomedical engineering at Tufts University
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’s research shows us the limitless possibilities of cellular agriculture, beyond simply mimicking existing meat products. Customizing the nutritional profile of cultured meat could pave the way for creating novel foods with added health benefits. Imagine beef infused with plant vitamins or nutritionally engineered to be less carcinogenic!
To find out more about this project, listen to our podcast where we talk to Andrew about his experience in Dr. Mark Post's lab and engineering cultivated meat to reduce carcinogenicity.Listen Now