February 2020

San Francisco, CA

Day One
Wednesday 6th February, 2019

Day Two
Thursday 7th February, 2019

09.00
Chair’s Opening Remarks

The Taste of Cell-Based Meat

09.30
The Latest Developments in Producing Fat Tissue

Synopsis

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

Synopsis

  • 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

Synopsis

  • Growth factors and serum-free media – reducing costs and developing further alternatives

12.00
Optimizing Bioprocessing Technologies

Synopsis

  • 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?

Synopsis

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

Synopsis

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

Synopsis

  • 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

Synopsis

  • 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

Synopsis

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

Synopsis

  • 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

Synopsis

18.00
Closing Remarks

18.15
End of Day 1

Evening Drinks Reception and Networking at Finless Foods HQ