Where: Bldg. 9 Lecture Hall I# 2322
Description
In an uncertain future regarding food security, we need to start getting creative and looking ahead to alternative food sources. This event will include a round table symposium discussing the future of food. Speakers will include: 1) Professor Mark Post, researcher of in-vitro meat. 2) Jonathan Fraser, founder of new start-up company, "ENTO" which uses different insects to create edible delicacies. A discussion on prospects and challenges for cultured meat The WHO estimates that in 2050 global meat consumption will be 70% higher than the present level. Absorbing already more than 70% of the earth’s arable land, traditional meat production through livestock is rapidly reaching its limits. Livestock also contributes 20% to greenhouse gas emission and is therefore an ecological hazard. While cognizant of the down sides of the bio-industry, we continue to favor meat as an indispensable part of our diet. These problems are due to the inefficient bioconversion by cows requiring 100 gram of feed to produce 15 gram of edible meat. Current stem cell technology and skeletal muscle cell biology present opportunities to grow meat in a laboratory with a higher efficiency of converting basic nutrients into edible animal proteins. We have shown that we can grow a hamburger that consists primarily of skeletal muscle from bovine skeletal muscle stem cells, derived from muscle biopsies. There is still a tremendous amount of work ahead to eventually get an efficient, cost-effective and high quality meat product. For sure, we need to come up with a resource efficient, environmentally friendly and ethical method to produce meat if we want to continue our eating habits. http://www.maastrichtuniversity.nl/web/Main/Sitewide/Content/CulturedBeefPresentation5August2013.htm Required Reading for Attendees: Attached pdf
Jonathan Fraser
Jonathan Fraser Co-founder of Ento - A project to introduce edible insects into the Western diet. 2005-2009 M.Eng., BA Engineering, Cambridge University Engineering Department, Trinity College, Cambridge, UK 2008 Internship, Buro Happold Engineering, London, UK 2009 Design research intern, DCA Design International, Warwick, UK 2010-2012 M.A./M.Sc., Royal College of Art/ Imperial College, Innovation Design Engineering Department, London, UK
Mark J.Post
Mark J Post, MD, PhD Department of Physiology, CARIM, Maastricht University, The Netherlands Professor Mark Post is a medical doctor who has had several appointments as assistant professor at Utrecht University, Harvard University, as associate professor at Dartmouth College, and as full professor at Eindhoven University of Technology and Maastricht University. He currently holds the chair of the Physiology Department at Maastricht University. His main research interest is the engineering of tissues for medical applications and for food. The medical applications focus on the construction of blood vessels that can be used as grafts for coronary artery bypass grafting. Tissue engineering for Food has lead to the development of cultured beef from bovine skeletal muscle stem cells in an effort to supplement and perhaps transform the traditional meat production through livestock. Dr. Post co-authored 150 papers in leading peer-reviewed scientific journals and received during his career close to 30 million dollars in funding and awards from different sources including government, charity and industry. In August 2013, he presented the world’s first hamburger from cultured beef.
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