Inside the effort to cut the cost of cultivated meat
Can cheaper ingredients, like TUCCA's rapeseed-derived substitute for recombinant albumin, help this technology compete with the farm?
News
Wanda Fish navigates VC waters to catch $7M for production of cultivated bluefin tuna
It has an exclusive licensing and sponsored research agreement with Tufts University Center for Cellular Agriculture.
A Taste of Life Beyond the Lab
Doctoral candidates at Tufts Center for Cellular Agriculture tour Bay Area companies creating lab-grown meat products.
Governments have put $1 billion toward making better meat alternatives. A lot more is needed.
We can grow no-kill meat at scale — it’s just a matter of funding.
After years of promise, cell-based meat is moving from the lab to dinner plates
What happens when cultivated meat PhD students actually taste cellular agriculture products for the first time?
Celtics Dancer and Biomedical Engineering Student Strikes Balance On, Off Court
Kirsten Trinidad, EG26, is working to understand the sustainability of lab-grown meat during the day, and entertaining thousands as a Celtics Dancer at night.
What exactly is lab-grown meat? Here’s what you need to know.
National Geographic highlights TUCCA's work in cell line development and nutritional engineering of cultivated meat.
Immortalized Bovine Muscle Cells for Cultured Meat R&D
Reducing the need to biopsy animals, the stem cells provide a potentially endless source for cultured meat.
Scientific Team Creates First and Only Publicly Available Fish Muscle Cell Line From the Atlantic Mackerel
TUCCA's Michael Saad banks what he hopes to be the C2C12 of aquatic cell culture.