Cultivated Meat Production Costs Could Fall Significantly with New Cells Created at Tufts
Bovine muscle cells were made to produce their own growth signals, removing the costly ingredients from the production process.
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USDA: "We will need cellular agriculture" to reach food innovation goals
Sustained government support such as USDA's landmark grant to Tufts University's National Institute for Cellular Agriculture can energize R&D and renew attention from the private sector.
Stakeholders in Cellular Agriculture Set Strong Goals for the Future
Scaling and consumer buy-in considered crucial aims during second annual conference.
What is the environmental impact of cultivated meat?
While the verdict is still out on the sustainability of cultivated meat, a panel of experts during the Tufts University Cellular Agriculture Innovation Day in Boston are optimistic.
Cultivated meat in the spotlight at Tufts cellular ag day: ‘Focusing on science experiments that cannot scale is misleading people’
Views about the current status of cultivated meat technology varied sharply at this year’s cellular agriculture innovation day at Tufts University.
Pitches from the ‘Pork Tank’: Generating Solutions in Cellular Agriculture
A biomedical engineering course’s final project modeled after ABC’s Shark Tank encourages students to confront pressing issues in this emerging field.
David Kaplan Named Fellow of the National Academy of Inventors
A leader in cellular agriculture and biomedical engineering, Kaplan is recognized for contributions to science and society.
TUCCA to collaborate with Tender Food via a $997,986 SBIR phase II grant
Together, we will systematically evaluate the benefits of adding animal cells to plant-based products.
Scaling slaughter-free meat is hard. Here’s one way to make it easier.
Vox highlights the TUCCA consortium as a model for collaboration between industry and academia.