Cultured meat is an emerging novel food that is more sustainable than meat obtained through traditional farming and may contribute to solving current food security and key environmental challenges. It is real meat with the same structure, composition, and taste, but it doesn’t require animal slaughter and is produced in a controlled manner. Due to its complex structure with multiple cell types, the production of cultured meat is complex and challenging. Commercial availability and affordability of these novel food products will be determined by its manufacturing processes.
This one-day conference will cover not only the current status of the cultured meat industry but will focus on the bioprocessing challenges of scale-up, media and ingredients development and analytics that this industry faces as it transitions from lab bench through to commercial production. This conference is suitable and open to all engineers, scientists and entrepreneurs interested in the sector and it will be hosted at UCL's main Bloomsbury campus in Central London.
View final programme here
View Conference Handbook Booklet here
- Non-member rate (including VAT): £140.00
- Non-member student rate (including VAT): £20.00
- IChemE member rate (including VAT): £90.00
- IChemE student member rate (including VAT): £10.00