In this episode of the New Harvest Fellowship Series, Andrew Stout discusses his doctoral research at the Kaplan Lab where he applies synthetic biology and metabolic engineering to enhance the nutritional profile of cultured meat. Andrew details his pioneering work in engineering bovine cells to produce beta carotene, a plant nutrient not naturally found in beef, which acts as a powerful antioxidant. By integrating these phytonutrients directly into the meat, he aims to create a “superfood” version of cultivated protein that could potentially reduce the oxidative damage often associated with red meat consumption.
Beyond the biochemistry of his research, Andrew reflects on his long history in the cellular agriculture field, including his time working in Mark Post’s lab during the historic 2013 debut of the world’s first cultivated burger. He shares insights into the critical metrics of bioproduction, such as cell doubling time and titer, and explores the potential for nutritionally enhanced products to bridge price gaps for consumers. His conversation emphasizes the importance of academic freedom in exploring unconventional ideas, such as hybrid products and unique sensory profiles, that could ultimately transform our global food system.