Towards scalable production of palatable and nutritious cultured meat using edible, tunable scaffolds

Food science and nutrition research focuses on the fatty acid and nutrient aspects of cultured meat development. This research program centers on how dietary patterns and specific nutrients—particularly fatty acids—modulate health outcomes to the cultured meat project by addressing nutritional composition and palatability considerations that are essential for consumer acceptance and public health impact.

The project’s stated goal is to advance scalable production of cultured meat that is both palatable and nutritious by leveraging edible, tunable scaffolds. This award is to lead fatty acid–focused work that will characterize and optimize the lipid profile of cultured meat products.

This project intersects food science, tissue engineering and nutrition science to address technical and nutritional challenges in cultured meat scale-up. By focusing on edible, tunable scaffolds, the team aims to create structures that support cell growth while contributing desirable sensory and nutritional attributes.