Scalable additive manufacturing of thick tissues for sustainable cultivated meat

Conventional meat production requires substantial land, water, and feed resources, and is responsible for 14.5% of global greenhouse gas emissions. While cultivated meat, produced by culturing animal muscle tissue in laboratories, offers a promising alternative, its potential is currently limited by unsustainable material sources, a lack of scalability, and poor consumer appeal. This project proposes a high-risk interdisciplinary solution to address these three key cross-cutting challenges. Researchers will develop sustainable, non-GMO ingredients and use a scalable 3D bioprinting process to construct complex, steak-like cuts. By replicating the texture and nutritional profile of conventional meat while enabling scalable production, this work aims to deliver a transformative technology that can bring more sustainable meat products to the market and improve both human and planetary health.