Reimagining Meat: Pathways for Cell Biologists in the Cultivated Meat Field

In this webinar, we will discuss how cultivated meat, also known as cultured meat, is genuine animal meat produced by cultivating animal cells directly. This webinar will showcase cutting-edge career and research opportunities for cell biologists in the promising field of cultivated meat. You will hear from Dr. Elliot Swartz, Lead Scientist in Cultivated Meat at The Good Food Institute, and Dr. Roni Rak, Principal Investigator at the Agriculture Research Organization, Israel.

In this webinar you will learn,

• The case for reimagining meat production: technological developments, economic and environmental considerations favoring cultivated meat
• The need for cell biologists and relevant research areas
• Dr. Swartz’s and Dr. Rak’s professional paths into cultivated meat research

Speakers:

Dr. Elliot Swartz, Good Food Institute (USA)

Dr. Elliot Swartz is a lead scientist specializing in cultivated meat at The Good Food Institute (GFI) (www.gfi.org), an international network of nonprofit organizations developing the roadmap for a sustainable, secure, and just protein supply. Elliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry, identifying opportunities to accelerate the industry, and educating scientists, the public, and other industry stakeholders. For the past five years, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California, Los Angeles (UCLA), where he worked with induced pluripotent stem cells to model neuromuscular disease.

Dr. Roni Rak, Agriculture Research Organization (Israel)

Dr. Roni Rak is a Principal Investigator at the Agriculture Research Organization, specializing in the genetics of cultured meat production. With a Ph.D. from Tel Aviv University and post-doctoral training from the Weizmann Institute, her expertise lies in molecular and cellular biology, particularly in the genetic regulation of cellular state and stem cell proliferation and differentiation. Dr. Rak is a leading scientist in the cultured meat community, providing valuable insights into the fundamental biological processes that underlie meat production. Her current research focuses on identifying the genes and pathways involved in improving cultured meat production, with the ultimate goal of creating a more sustainable and ethical food system.

Moderator:

Amy Huang, Good Food Institute

Amy Huang is the Associate Director of Scientific Ecosystems at the Good Food Institute (GFI) (www.gfi.org). Amy oversees GFI’s university-level engagement, working to support students, researchers, and educators as they build the alternative protein research and training programs needed to reimagine our protein supply. Amy has a background in global health, education, and design thinking. She holds a bachelor’s degree in economics from Harvard University and is thrilled to be devoting her career to accelerating alternative proteins in the service of human, animal, and planetary health.

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