8:00 am Registration & Breakfast

8:50 am Chair’s Opening Remarks

9:00 am An Industry United: How Collaboration Has and Will Strengthen the Industry

  • David Kay Senior Manager of Communications & Operations , Memphis Meats

Synopsis

• The context that led to the creation of AMPS Innovation
• AMPS Innovation’s vision
• What we’ve done and where we’re going

PRODUCING PROTEINS THAT CLOSELY MIMIC THE FLAVOR & FEEL OF REAL MEAT

9:30 am Mimicking the Feel of Real Meat by Modifying Texture Attributes

Synopsis

  • Fundamental physical properties of meat
  • The importance of tuning mechanical properties of cultured meat
  • Structural degradation for achieving a texture suitable for swallowing

10:00 am The Future of Seafood in Asia

Synopsis

• Asia and its wider production and consumption of seafood
• The future of seafood and alternative options in Asia
• How Shiok Meats is disrupting the seafood industry in Asia by cell-based seafood

10:30 am Cracking the cost of growth factors for sustainable cell meat production

  • Björn Örvar Co-Founder, CSO & EVP of Research & Innovation, ORF Genetics

Synopsis

  • Bioactivity & Performance
  • Path towards lower cost
  • Public Perception: Safety & Eco-friendliness
  • Technical platform and Scale-up: Current status & timeline

10:40 am Morning Refreshments & Speed Networking

11:30 am Panel Discussion: Clarifying the Industry’s Requirements for an Effective Media that is Safe, Versatile & Cost-Efficient

Synopsis

With a variety of theories and strategies for making or finding the most appropriate media for production, it’s commonly believed that the cost of media is a critical limiting factor preventing the advancement of cell-based meats.

In this discussion we will:

  • Set the standards that a media would have to meet for constituents, volume and density. How ‘personalized’ must a formulation be?
  • Discuss what critical components would be essential prerequisites to a usable formulation
  • Deliberate over how the cell-based meat field could work with vendors to design and make a media that is acceptable and how that collaborative relationship would work

12:00 pm Utilizing Novel Scaffolding Platforms for Improved Taste & Texture

Synopsis

  • Achieving the right textures, density and flavors on a large scale is the gold standard of cell-based meats
  • Discuss what methodologies and technologies are available to aid in protein/tissue scaffolding
  • Discuss this in the context of BioBQ’s novel work in scaffolding in collaboration with University of Texas at Austin

HARNESSING ADVANCES IN TISSUE FORMATION & PROTEIN SCAFFOLDING

12:30 pm Lunch & Networking

1:30 pm Keynote Presentation: Creating Realistic Flavor in Cell-Based Meats

Synopsis

  • Discuss important considerations that need to be made when attempting to recreate realistic taste of meat
  • Look in-depth at the advances we have seen in the last 12 months in this area

2:00 pm Novel Scaffolding Techniques & Methodologies

Synopsis

  • Scaffolds are acellular biomaterials that provide cells with physical, chemical and biological cues to enable three-dimensional tissue culture.
  • In cell-based meat, edible scaffold materials can contribute to and enhance the organoleptic profile and nutritional value of the end-product. Cell-based meat scaffolds should (typically) be animal-free, edible, marketable, scalable and cost-efficient
  • Scaffold strategies relevant to cellular agriculture include decellularization, directional sponges and electrospinning

BIOREACTION, PURIFICATION & SCALING IN A COMMERCIALLY VIABLE & COST EFFICIENT MANNER

2:30 pm Analyze What Cross Compatibility Exists Between Current Antibody Purification Methodologies & the Needs of the Cell-based Meat Industry

  • Paul Shapiro Chief Executive Officer & Co founder, The Better Meat Co.

Synopsis

  • Give an overview on the applicability of current purification systems in CBM and in adjacent industries that could prove beneficial to developers in this area
  • Discuss the scalability of current methodologies and how the field must innovate to make purification of high volumes a reality

3:00 pm 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

3:30 pm Afternoon Refreshments & Poster Session

4:30 pm Formulating your Commercialization Strategy

Synopsis

  • Outline the key considerations that go into a reliable commercialization strategy
  • Discuss key issues that went into facility design and bioprocess development

5:00 pm The Need for Continuous Cell Culturing

Synopsis

  • Why continuous cell culturing techniques?
  • Creation of bioreactor capable of continuous cell production

5:10 pm End of Day 1 & Beginning of Evening Drinks Reception

5:30 pm Chair’s Closing Remarks