Plant-based scaffolds for cultivated meat
2020-2022
Dr. Suzuki is developing and scaling 3-D cultivated meat production with plant-based tissue scaffolds.
PRODUCTION PLATFORM: Cultivated
TECHNOLOGY SECTOR: Scaffolding
Project aims
This project aims to establish large-scale production of musculoskeletal stem cells (such as muscle, fibro-adipogenic progenitor cells, and mesenchymal stem or stromal cells) using a sphere-based culture approach. In collaboration with Dr. William Murphy, also at UW-Madison, the researchers will develop 3-D cultivated meat using bioengineered plant-based tissue scaffolds, and then characterize its texture, color, and composition.
This work could reduce cost and improve sustainability of cultivated meat scaffolding, compared to animal-based or synthetic scaffolds. It could also improve quality of muscle differentiation and maturation and advance our understanding of the organoleptic properties of cultivated meat.
Principal researcher
Dr. Masatoshi Suzuki
Associate Professor, University of Wisconsin-Madison, USA
Dr. Suzuki holds extensive experience in stem cell biology, muscle biology, and bioengineering. He maintains strong relationships with stem cell and regenerative medicine experts and has collaborated with meat science and muscle biology laboratories.
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Research grants
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Explore research opportunities
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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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