Cellular agriculture is revolutionizing the food industry by producing meat from cells grown in bioreactors, rather than relying on farm animals. The Tufts University Center for Cellular Agriculture (TUCCA) has achieved a major breakthrough in this technology, led by David Kaplan, Stern Family Professor of Engineering. Researchers have successfully engineered bovine (beef) muscle cells to produce their own growth factors, a development that has the potential to significantly reduce production costs.
According to Andrew Stout, Director of Science at Tufts Cellular Agriculture Commercialization Lab, “FGF is not just a nutrient, it’s an instruction for cells to behave in a certain way. We’ve engineered bovine muscle stem cells to produce these growth factors and activate the signaling pathways themselves.”
Previously, growth factors had to be added to the surrounding liquid, or media, which contributed to the majority of the cost of cultivated meat production. However, by eliminating the need for external growth factors, this breakthrough promises substantial cost savings and a more affordable product for consumers.
Stout is spearheading multiple research projects at Tufts University Cellular Agriculture Commercialization Lab, a technology incubator focused on scaling up innovations for commercial application. While the engineered cells have shown slower growth, Stout is confident that further optimization can overcome this challenge. Potential strategies include adjusting the level and timing of FGF expression or modifying other cell growth pathways.
2024-01-28 20:41:02
Link from phys.org