How close are we to biofabricated steak meat?
Please note the forthcoming (digital) speaker Prof. Shoji Takeuchi, a world-leading researcher in biofabrication and biohybrid systems.
He will update us on his latest developments on realizing steak meat with its original texture in his talk entitled “From lab to fork: 3D tissue engineering for meat production”.
Time: May 19, 11:30-12:30 CET
Venue: Auditorium Armauer Hansens hus (AHH) or digital at Teams.
Link to the abstract: “From lab to fork: 3D tissue engineering for meat production”.
Coffee, tea and light refreshments will be served outside the auditorium (no registration required).