Optimisation of scaffolds for the bioprocessing of lab-grown meat

从为太空宇航员设计的金鱼肉，到新加坡供应的鸡块，自20年前发明以来，人工培育(或实验室培育)的肉类已经走过了很长的路。工业界、学术界和立法机构正在共同努力，将这些新产品推向全球市场，并减轻集约化农业和畜牧业对公众健康、环境和动物福利造成的有害影响。实验室培育的肉类概念包括从动物身上提取细胞，并在生物反应器中培养它们，使用为它们的扩张和分化提供3D环境的支架。然而，要让它成为一种负担得起、可持续的选择，并最终获得消费者的认可，还有很多工作要做。该项目旨在创造一种可食用的支架，通过为细胞提供组织发育所需的机械、生化和生物线索，复制细胞的自然环境。此外，该项目寻求确定一种脚手架，不仅可以改进生产过程，还可以增加价值，以增加其对消费者的吸引力。

From goldfish meat designed to feed astronauts in space, to chicken nuggets served in Singapore, cultivated (or lab-grown) meats have come a long way since their inception two decades ago. Industry, academia and legislative bodies are working together to bring these new products to the global market and alleviate the harmful effects caused by intensive farming and the livestock industry on public health, the environment and animal welfare.The lab-grown meat concept involves taking cells from the animal and growing them in a bioreactor, using scaffolds that will provide the 3D environment for their expansion and differentiation. However, a lot of work still needs to be done to make it an affordable and sustainable option and ultimately achieve consumers' approval.This project aims to create an edible scaffold that will replicate the natural surroundings of cells, by providing them with the necessary mechanical, biochemical and biological cues for tissue development. Additionally, the project seeks to identify a scaffold that not only enhances the production process but also adds value to increase its attractiveness to consumers.