What Is Lab-Grown Meat?

Discover the future of meat production with cellular agriculture in this episode of Teach Me in 10.

Join Dr. Rosalyn Abbott, an associate professor of biomedical engineering at Carnegie Mellon University, as she explores how lab-grown meat can replicate the taste, texture and nutritional value of traditional animal products – without the animal. Drawing on techniques from regenerative medicine, researchers like Abbott are engineering cultured meat that could transform our food systems.

Learn how Abbott’s lab is using 3D printing and cellular engineering to enhance fat content and structure in cultivated meat, aiming to make these products more affordable, sustainable and scalable.

If you're curious about the science behind sustainable food and the future of meat, this episode is for you!

Want to learn more about innovations in cultured meat?

• From Culture Plate to Dinner Plate – The Lingering “Promise” of Lab-Based Meat
• Lab Automation Holds the Key to the Development of the Food of the Future
• Find Fake Meat Flavorless? Cultivated Animal Fat is Here To Make Plant-Based Burgers Taste Like the Real Thing