Chitin: Providing Structure and Biofunction to Cell-Cultured Meat
June 23, 2022
Chitin- and chitosan-based scaffolds show promise for improving both the scalability and nutritional value of cell-cultured meat products.
Catherine Lammert
Catherine received her PhD in neuroimmunology from the University of Virginia in 2020 where she studied how the immune system impacts neurodevelopment. Currently, she is a postdoctoral associate at Northwestern Feinberg where she is studying neuro-immune interactions in Alzheimer’s Disease. She is enthusiastic about applying insights from biology to solve challenges related to human health and the environment.