Cultured Meat Scaffolding: Contemporary Synergistic Methods

Jong, Arno de (2023) Cultured Meat Scaffolding: Contemporary Synergistic Methods. Bachelor's Thesis, Biology.

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Abstract

Traditional meat is a reliably global source of protein fulfilling dietary needs, but produces great negative externalities which may not be sustainable in the long-term. Cultured meat aims to reproduce traditional meat in such a way that it is competitively attractive for consumers, economically viable and environmentally advantageous. Cultivated meat is theorized to be able to produce 1 billion beef burgers from a single cow biopsy, which could mean a great decrease of animals used in the industry and subsequent environmental damages. For the viability of cultured meat, multiple aspects need to be addressed, however. One key aspect for the creation of properly structured meat is the use of scaffolds, which give the cells of cultured meat an extracellular matrix-like structure to adhere to, differentiate on and proliferate on. Here we report the multitudinous nature of the cultured meat industry, specifically the scaffolding aspect. We analyze contemporary methods used to scaffold cultured meat. Finally we propose the synergistic implementation of microcarriers, hydrogels and 3D printing as a viable current-day implementation for the production of cultured meat.

Item Type:	Thesis (Bachelor's Thesis)
Supervisor name:	Kortholt, A.
Degree programme:	Biology
Thesis type:	Bachelor's Thesis
Language:	English
Date Deposited:	17 Jul 2023 06:49
Last Modified:	17 Jul 2023 06:49
URI:	https://fse.studenttheses.ub.rug.nl/id/eprint/30633

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