Project aims
This project will help engineer an edible nanofiber scaffold tailored specifically for Pacific white shrimp. The work would enable thicker cut production of cultivated shrimp with improved texture. The project would also assess the feasibility of scaled-up cell expansion with the developed nanofiber scaffolds. Ultimately, this work could enable large-scale production of cultivated seafood via tailored scaffolding.
Principal researcher
![3d fiber scaffolds for shrimp 2 Gfi grantee dr. Nataraja yadavalli, founder, cytonest, usa](https://gfi.org/wp-content/uploads/2021/08/NatarajaYadavalli-headshot-300x300-1.jpg)
Dr. Nataraja Yadavalli
Founder, CytoNest, USA
Dr. Yadavalli has experience developing applications for stimuli responsive polymers, fibers, and biomaterials. He has investigated renewable biopolymers and novel manufacturing techniques for scalable 3D cross correlation.
![3d fiber scaffolds for shrimp 3 Animal cells in suspension, representing the concept of cultured meat](https://gfi.org/wp-content/uploads/2021/01/cells-1872666-603x757.jpg)
Engineering scalable 3D cell culture platforms for adherent cell manufacturing
Dr. Yadavalli co-founded CytoNest to develop technologies based on mimicking natural extracellular matrices that will enable the scaleup of cultivated meat and seafood manufacturing.
Related research
![3d fiber scaffolds for shrimp 4 Fish](https://gfi.org/wp-content/uploads/2021/08/SCI21015_09_annie-spratt-iDkiP2GXlR8-unsplash-435x297.jpg)
Low-cost differentiation medium for seafood culture
Learn about Dr. Rees’s research to develop low-cost differentiation media for cultivated seafood at Defined Bioscience.
Explore research opportunities
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Cultivated
Incorporating growth factors into scaffolds to reduce costs and introduce spatial heterogeneity
Growth factors (GFs) can be incorporated into scaffolds as a strategy for both reducing costs and improving product quality of cultivated meat. Open-access research is needed to test the feasibility…
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Cultivated
Scaffolds and structural approaches to optimize fat distribution and content in cultivated meat
The inclusion of fat and marbling in cultivated meat is likely to increase its flavor, texture, and consumer appeal. Structural approaches using edible microcarriers, hydrogels, and 3D bioprinting present promising…
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Cultivated
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Plant-Based
Plant-based scaffolds to improve cultivated meat nutrition
A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from…
Check out related resources
![3d fiber scaffolds for shrimp 9 A school of fish swimming along a reef underwater](https://gfi.org/wp-content/uploads/2021/01/ThinkstockPhotos-486819996-lo-800x600.jpg)
Sustainable Seafood Initiative
Learn how plant-based, fermentation-derived, and cultivated seafood can improve the health and sustainability of oceans.
![3d fiber scaffolds for shrimp 10 Waves crashing together, representing an ocean sustainability concept](https://gfi.org/wp-content/uploads/2021/01/christoffer-engstrom-wc9avd2RaN0-unsplash-800x600.jpg)
Aggregating data for alternative seafood
Use our open-access databases to explore how scientific taxonomies and evolutionary relationships map onto culinary categories of seafood.
![3d fiber scaffolds for shrimp 11 Scientist looking through a microscope, wearing blue gloves](https://gfi.org/wp-content/uploads/2021/01/trust-tru-katsande-unsplash-uncropped-800x600.jpg)
Cultivated Meat Research Tools Database
Use this crowdsourced directory to find species-specific information on research tools, reagents, protocols, and data for cultivated meat researchers.