February 3, 2021

The first program of the series will highlight the intersection between stem cell science and the global sustainability issues of species conservation and cell-based approaches to developing meat and fish products. What are some of the big issues that are driving the need for this approach and how can stem cells help?


  • Gerardo Ceballos Gonzalez, PhD
    Universidad Nacional Autonoma de Mexico, Mexico
  • David Welch, PhD
    Good Foods Institute, USA
  • Steve Kattman, PhD
    Sana Biotechnology, USA

Time: 11:00 - 12:30 EST

Event Partners

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