World population growth is putting increasing pressure on our ability to produce enough food for our planet’s population. In addition, many places around the world do not have the climate or land mass for traditional farming.
New technologies are needed to feed the planet, but these new technologies must also have significant reductions in greenhouse gas emissions, land use and water use. Cultured meat, animal muscle cells grown in a factory, has major potential to be one of these technologies, but will it be an accepted food source by consumers, and is it a threat or opportunity for our food and farming industry? And just how do you make it anyway? Dr Ellis will explain what cultured meat is, how it’s made, and the opportunities and challenges for its adoption in the UK and beyond.
Professor Marianne Ellis is a Senior Lecturer in Biochemical Engineering at the University of Bath. She is also currently Head of the Department of Chemical Engineering.
Her research is focused on bioprocess design for tissue engineering applications, which means inventing and building systems to grow cells, in this case muscle cells, on an industrial scale. Her early work was in regenerative medicine, looking at making tissue and cells to repair injuries. While she still does some work in this area, as well as having a start up company in cancer drug discovery, her interests in the environment and food led her to move her expertise into cultured meat, growing muscle cells to be used as a protein source.
Joining the lecture
We are currently planning for this lecture to take place online. Should restrictions allow for the lecture to be held on Campus we will ask you to re-register your place.
You can join the live online lecture from 18:00 – 19:00 on Wednesday 5 May 2021 by registering through Eventbrite. A link will be emailed to you before the event allowing you to view the lecture via Microsoft Teams - no account is required.