Prof. dr. Mark J. Post, Chair of Physiology at Maastricht University, presents during the 3D Food Printing Conference: “Medical Technology to produce Beef”.
While cognizant of the issues with livestock beef production, we continue to favor meat as indispensable part of our diet. Using current stem cell technology and skeletal muscle cell biology we have created a lab grown hamburger consisting of bovine skeletal muscle stem cells. However, there is still a tremendous amount of work ahead to get this product to the market. While currently focusing on improving and scaling the hamburger format, we aim to mimic all types of meat, including thick cuts. This is where 3D printing will come in and our concepts will be discussed.
About Mark J Post
Professor Mark Post is an MD who currently holds the chair of the Physiology Department at Maastricht University, after positions at Utrecht, Harvard, Dartmouth and Eindhoven. His main research interest is the engineering of tissues for medical applications and for food. He presented the world’s first hamburger from cultured beef in the August 2013, for which he was awarded the World Technology Award 2013 for environmental impact of a novel technology. He co-authored more than 160 papers in leading journal and received close to 40 million dollars in funding and awards during his career.
About Maastricht University – Physiology
Maastricht University (UM), the most international university in the Netherlands, stands out for its innovative approach to learning and international outlook. The Department of Physiology conducts Cardiovascular research and teaches classes at the Medical School, the University College and the Science College. Research of the Department of Physiology is embedded in the Cardiovascular Research Institute Maastricht, where we have 4 principal investigators, each with a group of 1-2 additional staff members, 1-2 technicians and 10-15 temporary scientific staff (postdocs, PhD students, technicians).
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