Wednesday 6th February, 2019
09.00 Chair’s Opening Remarks
The Taste of Cell-Based Meat
09.30 The Latest Developments in Producing Fat Tissue
- Mark Post CSO , Mosa Meat
In order to achieve the taste of a traditional burger, fat tissue must be incorporated into cell-based meat as well as muscle tissue. Will the addition of fat tissue attain the classic taste of a burger or will we have to turn to the flavour companies of the world?
- Exploring fat – it is essential for texture and taste of cultured meat
- It is preferable to provide fat through cultured adipose tissue with an eye on future culture of full thickness meat
- Highlighting that the technology to culture fully matured fat tissue is far advanced and close to application
- Understanding that culturing fat offers the opportunity to make healthier fat
Factors Preventing Commercialization of Cell-Based Meat
10.00 Addressing the Key Factors Preventing Cell-Based Meat Being Produced Cheaply & on a Large Scale
- Vitor Espirito Santo Senior Scientist , JUST
- From early cell stage cell line selection and characterization to early bioprocess organization: how to speed up commercialization
10.30 Morning Refreshments & Speed Networking
11.30 Exploring the Latest Developments in Serum-Free Media
- Marie Gibbons Research Scientist , Memphis Meats
- Growth factors and serum-free media – reducing costs and developing further alternatives
12.00 Optimizing Bioprocessing Technologies
- Benjamina Bollag CEO , Higher Steaks
- Addressing the key areas involved in scaling up cell-based meat production processes
Automation – Accelerating The Production of Cell-Based Meat
12.30 How Can Automation Help Commercialization of Cell-Based Meat?
- Brian Spears CEO & Co-founder , New Age Meats
Currently, there is so much data that is not being captured in cell culture because we’re just using our eyeballs. What if we set up automation equipment to capture dozens of simultaneous parameters, leading to millions of records over time? What could that tell us about how cells behave? What connections could we find that we didn’t know existed? The team at New Age Meats is implementing just such a system
- Challenges around automating cell-based meat research
- Design, build, test, learn cycles in automating cell culture
13.00 Lunch & Networking
How Do We Move Cell-Based Meats from a Concept into Commercial Reality?
14.00 Commercializing Cell-Based Meat
- Rom Kshuk CEO Future , Meat Technologies
Hear a different opinion on the industrialization of cell-based meat – Rom Kshuk gives his thoughts.
Critical questions & themes:
- Why is cell-based meat so expensive and how can we get the cost down?
- Scaling up, is bigger really better?
- Working with the existing value chain of meat
14.30 Technical and Engineering Considerations for the Design and Construction of Large Scale Cell-Based Meat Factory
- Kris Chatrathi Lead Process Engineer, Black & Veatch
- Project Definition Aspects for a Large Scale Facility
- Engineering Design and Capital Cost Estimation
- Process Engineering and Operating Costs
- Scaling Up Bio-Reactors from Laboratory to Pilot to Production
Developing the Route to Complex Three-Dimensional Tissues
15.00 The Importance of Co-Culture & Scaffolding Considerations
- Didier Toubia CEO & Co-founder, Aleph Farms
- Hear about Aleph Farm’s challenges and their current work on 3D tissue culture
15.30 Afternoon Refreshments
16.00 Examining Current Developments on the Path to Cuts of Cell-Based Meat
- Roberta Viana Chief Researcher & Co-founder, Biomimetic Solutions
Producing the holy grail of meat – steak. Cell-based meat products must ultimately resemble the natural structure and marbling of meat. This session will explore the developments and potential avenues for scaffolding and bioreactors in order to produce intact tissue for cell-based meat.
Critical questions & themes:
- Synthetic scaffolds and decellularized vascular plant based scaffolds: what are the most promising options to support co-culture of multiple cells, to allow perfusion of media through the material and to guide the differentiation?
- Scaffold for cell-based meat x scaffold for regenerative medicine: Composition, costs and scale production
- The integrated use of scaffolds and bioreactors as tools to produce genuine cuts of meat: perfusion bioreactors, assessing their need to facilitate even nutrient flow through a porous scaffold; bioreactor systems, exploring their fluid dynamics to ensure the desired cell types can tolerate hydrodynamic forces
- What will be the most efficient way to produce cuts of cell-based meat?
Collaborative Partnerships to Accelerate Industrialization
16.30 Outlining the Opportunities to Develop Academic & Industry Consortia to Drive Commercialization of Cell-Based Meat
- Liz Specht Senior Scientist , The Good Food Institute
- Examining how to accelerate the development of robust innovation and research ecosystems in nascent fields
- Highlighting the need for collaborative research in order to accelerate commercialization
Religion, Ethics & Transparency
17.00 Discussion Session Examining Who Can & Will Eat Cell-Based Meat
18.00 Closing Remarks
- Mike Selden CEO & Co-Founder , Finless Foods