Short Course on Cultivated Meat Technologies
About this course
Course objectives
This short course is targeted at food science and technology industry professionals who are curious to know more about the cultivated meat industry, as well as mid-career professionals seeking to branch into this new and fast-growing industry.
Course description
There is intense interest in alternative protein food products as these may offer a more reliable and sustainable source of protein compared to conventional animal-based meat products. Cultivated meat is one example of an alternative protein source. More than 10 cultivated meat companies have set-up base in Singapore. Singapore was also the first country to approve the sale of a cultivated meat product in December 2020. This 2-day short course aims to introduce the science, bioprocess and scaling considerations, economics, and challenges behind cultivated meat technologies. Associated regulatory and safety concerns will also be discussed. The cultivated meat industry was started by researchers from domains such as stem cell biology and tissue engineering. Similarly, most cultivated meat companies today have founders who come from a non-food background. Many of the skills and expertise needed for cultivated meat science are not typical food sciences disciplines.