Here's how we're growing meat in labs instead of in animals
Read now →A tissue engineer writes the cultured meat explainer you've been looking for
Sara Oliveira
Tissue Engineering
International Iberian Nanotechnology Laboratory
I am a Postdoctoral Research Fellow of Food Processing and Nutrition Group at INL which is located in Portugal. I’m working in the research line of 3D Food Printing and also directed towards the exciting field of cultured meat. I have a graduated degree in biomedical engineering and a PhD in Bioengineering, whose specialized research in biomaterials and tissue engineering started on 2009. I hope I can give a positive contribute on the development of 3D cultured meat using my ‘hybrid’ know-how.
Massive Science Report № 3
We worked with scientists in the field to explain how we’re growing meats in labs—and when you can eat them. It's your introduction to the next agricultural revolution.
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