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Researchers create lab-grown meat with ‘real’ texture
date:Oct 22, 2019
of Engineering and Applied Sciences (SEAS) have taken a major leap forward.

Kit Parker, the Tarr Family Professor of Bioengineering and Applied Physics at SEAS and senior author of the study, began his foray into food after judging a competition show on the Food Network.

The materials-science expertise of the chefs was impressive. After discussions with them, I began to wonder if we could apply all that we knew about regenerative medicine to the design of synthetic foods, he says.

After all,

12/24 17:06