Protein secondary structure, fatty acids, and chemical compositions of conventional meat and cultivated meat products were compared. Different technologies were applied for enhancing the safety of the media for cell culture.
Developed list of possible food safety concerns in cultivated meat
Developed Good Manufacturing practices and Good Cell Culture Practices protocols.
Developed Food Safety Plan for the Cultivated Meat Industry
Initiated literature review on food safety and possible technologies for enhancing food safety in the cultivated meat industry
Developed vibrational spectroscopy fingerprints for conventional meats to enable use to compare to cultivated meats in the planned studies
Evaluated the impact of photosensitizers on cells in 2D environments
Evaluated the impact of microplastics on cells in 2D environments
Initiated the interaction with FAO for developing the first comprehensive document on food safety for cell-based seafood
Developed synergistic processing technologies for the inactivation of mycoplasma in culture media To aid in reducing the loss in productivity of cell lines and promote re-use of spent media
Completed a study characterizing the chemical and structural differences between real meat and plant based alternative meat products; drafting a manuscript.
