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Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
cal engineering at Tufts and director of TUCCA.

We continue to look at every aspect of cultured meat production with an eye toward enabling mass production of meat that looks, tastes, and feels like the real thing.

Cell-based food aisle of the future
TUCCA is continuing to run projects toward the development of a growing cellular agriculture industry. Along with a consortium of academic and corporate members the TUCCA Consortium it is focused on solving key technological challenges in cell

12/21 17:03