Vegan scaffolds for cultivated meat

The aim of this project is to produce and compare vegan plant-based scaffolds for cultivated meat in a "top down" approach through extrusion and in a "bottom up" approach through 3D-bioprinting. Highly porous structures are to be formed by using microphase-separated protein-polysaccharide-mixtures. In order to further increase the porosity, one of the components is subsequently dissolved using a thermal, chemical or enzymatic post-treatment. A high porosity enables the colonization and cultivation of the myocytes. The systematic screening of different raw materials, process conditions, post-treatment methods and cell cultures is used to create a "toolbox" for different types of products, which can be either marketed as completely new vegan products or as cultivated fish, poultry meat, beef, pork or minced meat.

In cooperation with:

Technische Universität Berlin, Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelbiotechnologie und -prozesswissenschaften, Prof. Cornelia Rauh

Technische Universität Berlin, Institut für Biotechnologie, Fachgebiet Angewandte Biochemie

Supported by:

Forschungskreis der Ernährungsindustrie e. V. (FEI), Bonn; project number: 01IF22232N