Andrew Stout is a New Harvest Research Fellow at Tufts University researching how to nutritionally engineer cultured meat products and bioprocesses. In this episode, Alex interviews Andrew about his experience working in Dr. Mark Post’s lab the summer of the famous cell-cultured hamburger tasting and whether cultivated meat could be engineered to reduce the carcinogenicity of red meat. Transcript is below.
Transcript
Alex (00:04):
Thanks for joining us on the Cultured Meat and Future Food podcast. This episode is part of the New Harvest Fellowship series. We’re excited to welcome Andrew Stout to the show. Andrew is a third year PhD candidate in Dr. Kaplan’s biomedical engineering lab at Tufts University. There he studies how synthetic biology and metabolic engineering can be applied to cultured meat with a particular focus on nutritional and functional enhancements of cultured meat products and bioprocesses. Before Tufts, Andrew obtained a BS in Material Science from Rice University. He was a researcher in the lab of Dr. Mark Post at Maastricht University, where he studied scaffolding materials for cultured meat. He worked as a research associate at Geltor in San Leandro, California, where he worked on a team engineering microbial strains for the production of animal free collagen. Let’s jump right in. …
We are excited to partner with the Cultured Meat and Future Food podcast for a multi-part series highlighting the research being conducted by New Harvest research fellows.
In this episode, Alex Shirazi interviews New Harvest Fellow Sam Peabody about how to keep cultured meat safe from food-borne pathogens. Transcript is below.
Transcript
Alex (00:00):
Thanks for joining us on the Cultured Meat and Future Food show. We’re excited to announce the New Harvest Fellowship series. Established in 2004, New Harvest is the non-profit research institution building the field of cellular agriculture. We’re partnering with New Harvest for a multi-part series on the Cultured Meat and Future Food Show. We’ve had conversations with members of New Harvest leadership previously on this show. Please see our episode with the Executive Director Isha Datar. …
Every Tuesday and Thursday for the month of June, New Harvest will be live-tweeting cultured meat webinars hosted by the Cellular Agriculture Online Symposium.
When New Harvest canceled our 2020 conference due to COVID19, many in the cell ag community felt the loss of opportunities to reconnect and share their scientific findings. To fill that gap, New Harvest is partnering with Frea Mehta of LMU Munich and Tobias Messmer of Mosa Meat to organize the first Cellular Agriculture Online Symposium (CAOS 2020): a series of online open-access talks by cell ag scientists in both industry and academia, with news and introductions shared in a Slack of almost 300 members.
Three New Harvest Fellows-Andrew Stout, Stephanie Kawecki, and Sam Peabody-as well as one New Harvest alum-Jess Krieger of Artemys Foods-are presenting their research in talks throughout June. As the Research Intern for New Harvest, I am live-tweeting highlights of the talks and coordinating with community members to share their own talk highlights and research on New Harvest’s Twitter platform. …
After almost three years on the New Harvest team, Kate is moving on from her role as Research Director to start Helikon Consulting. Kate will be filling a gap in the for-profit side of cellular agriculture, doing technical consulting and talent scouting in alternative proteins and cell-based meat.
Reflections from Isha
From the very beginning, I knew that I wanted New Harvest to do science. When I became Executive Director, however, there was very little money in the bank. I spent long hours wondering how to rub our grassroots-donated nickels together to make real change in the world.
Two years in, after leveraging external opportunities to kick off the cell ag industry via the founding of Perfect Day and Clara Foods, our donations were reaching six digits. Against the advice of nonprofit advisors (who said we needed at least eight digits in the bank), New Harvest started funding research in late 2015. Not just any research, but multi-year, wet laboratory research at established institutions. I knew that we weren’t going to see cell-cultured meat on store shelves without establishing a discovery ecosystem for cellular agriculture. …
We are excited to partner with the Cultured Meat and Future Food podcast for a multi-part series highlighting the research being conducted by New Harvest research fellows.
In the inaugural episode, New Harvest Fellow Natalie Rubio talks lab-grown meat, insect cell culture (which she has coined entomoculture), and how the Kaplan Lab became a hub for cultured meat research. Transcript is below.
Transcript
Alex (01:09):
Natalie, I’m excited to welcome you to the Cultured Meat and Future Food show.
Natalie (01:13):
Thanks Alex, I’m excited to be here!
Alex (01:14):
Natalie, tell us a little bit about yourself, your background, and what projects you’re working on.
Natalie (01:20):
Yeah, of course. So I am currently a graduate student at Tufts University, which is in Boston, Massachusetts. And I work in the Department of Biomedical Engineering under Dr. David Kaplan who runs a tissue engineering and regenerative medicine lab. And I work on cultured meat research funded by a New Harvest Cultured Meat Fellowship. For my background, I received my Bachelor’s degree in Chemical and Biological Engineering from the University of Colorado back in 2015 and before I started graduate school I had opportunity to work a little bit for New Harvest and I also worked for Perfect Day Foods and then a software company called Quartzy, which is like a platform for science supplies and reagents. …
Alexis Garrett is a New Harvest Research Fellow developing scaffolds for cultured meat at the University of Nebraska-Lincoln. Alexis joined the program this Spring, and her application stood out because of her engineering background. New Harvest fellows skew biology-heavy in their expertise, so we welcomed the opportunity to add diversity of thought and interdisciplinary collaboration to our fellowship program.
How did you become interested in cellular agriculture?
It was a long road, I went through my undergrad as mechanical engineering major. I enjoyed what I did, but I was always looking for something that really excited me and would have a significant impact. In my searches for something to do after I graduated, I heard of cellular agriculture. One of my advisors was excited about 3D printing a steak, so we sat down and had some talks. I got to interview a lot of people in the food industry and within food startups. I liked the idea, but what was most exciting was the feeling of community in the field, especially within New Harvest. With something this interdisciplinary, it’s really important to be able to collaborate. In the first couple meetings I have had as a New Harvest fellow, I’ve noticed an amazing sense of community. Helping each other is huge. …
Cell-based pet food might be the underdog of lab-grown meat, but Bond Pet Foods and Because Animals say the chances of scientific success and consumer acceptance increase when the stakes are lowered.
Rich Kelleman’s path to animal-free pet food started at Burger King, of all places. The now-CEO of Bond Pet Foods was an advertising exec helping the fast food giant revamp their brand, when he began to see problems in the meat supply chain. The experience inspired his transition to a vegan diet. …
by Yuki Hanyu of the Shojinmeat Project
The presentation and slides were originally produced by Shojinmeat Project for New Harvest 2020.
A note from Yuki:
These slides were originally prepared for New Harvest 2020, which unfortunately got cancelled due to Covid-19.The main agenda of NH2020 was “Elephant in the Room” — problems that are obvious, yet few want to talk about.
One of the such agenda has been the future of farmers in the age of cellular agriculture.
While I’m also uploading a talk video, this blog post in the style of a talk script hopefully delivers in situations where video can’t.
IntegriCulture Inc. discusses obstacles to cultured meat and introduces their “Uni-CulNet” framework, a standardized cellular agriculture infrastructure
The presentation and slides were originally produced by IntegriCulture Inc for New Harvest 2020. English subtitles were added to the video and published under a permission from IntegriCulture Inc. A full transcript of the presentation is below.
I’m Ikko Kawashima, CTO of IntegriCulture Inc. The slides were originally prepared for New Harvest 2020. Since the event is cancelled, I am putting the whole presentation online in video and talk script format.
This summer, researchers at the University of Maribor in Slovenia will study how cells grow and survive in the prototype.
Cultured meat has come a long way since the first lab-grown burger made its world debut in 2013. Driven by dozens of start-ups all over the world, the price tag of meat without animals has decreased steadily, and its quality has significantly improved. The next frontier is consistency. Until recently, all of it was effectively ground meat — a sludge of cells that could be shaped into burgers, patties and nuggets. The challenge now is to produce a bigger, more substantial piece of flesh: a muscle, like a steak or a pork loin. …
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