Algae scaffolds for cultivated fish
2021-2023
Dr. Ferreira is developing new conductive and edible scaffolds using 3D bioprinting and electrospinning from algae and plant materials at University of Lisbon.
PRODUCTION PLATFORM: Cultivated
TECHNOLOGY SECTOR: Scaffolding
Project aims
This project will design novel edible bioinks to produce adipose and muscle tissue for cultivated fish. In addition, the work will create scaffolds to support fish cell growth, adequate mechanical and structural properties, and also contribute to the final tissue balance of nutritional and organoleptic features.
This work will also study the optimal arrangement of bioinks for specific mechanical and sensorial properties while also developing a protocol for sea bass embryonic stem cell-like expansion.
Principal researcher
Dr. Federico Ferreira
Assistant professor, Higher Technical Institute, University of Lisbon, Portugal
Dr. Ferreira has expertise in tailoring biomaterials for stem cell cultivation and differentiation, electrospun fiber production, the design of electroconductive scaffolds, and stem cell cultivation under electrical stimuli. He has experience bringing biomedical innovations to market.
Industrializing Cell-Based Meats and Seafood 2021
Dr. Ferreira presented at the August 2021 Industrializing Cell-Based Meats and Seafood online conference.
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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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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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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…
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