Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat

Time: 4:20 pm
day: Day Two


Tissue engineering requires 3D scaffolds to support cell maturation into tissues and mimic the extracellular matrix (ECM). For cultivated meat, scaffolds need to be edible and have suitable nutritional value and texture.

  • Demonstrate the use of TVP – an edible porous protein-based biomaterial – as a novel cultivated meat scaffold.
  • Characterize the TVP properties as a tissue engineering scaffold.
  • Optimize culture conditions an co-culture with additional cell types to create bovine muscle tissues with enriched ECM.
  • Investigate the effect of cell co-culture on the ECM proteome