This hands-on laboratory course takes students through the various scientific processes involved in producing meat from cell culture (termed “cultured meat” or “cultivated” meat). Students isolate livestock primary cells, grow the isolated cells in the laboratory, differentiate the cells into fat and muscle tissue, generate cultured meat, and finally analyze the produced meat constructs. Techniques covered include cell isolations and cell culture, cell analysis (such as immunostaining), and various food science analyses (of texture, nutrition, etc.). The course will highlight how biomedical engineering for food can and must differ from biomedical engineering for medicine and demonstrate key areas of research that are needed to advance the field of cellular agriculture.
Below is our 2023 Class Syllabus:
Click here to see the class content for each week of class: