September 13-16, 2022
Online

Sponsored by the UC Davis Biotechnology Program & Cultivated Meat Consortium, this virtual short course will touch on a range of topics related to the development of cultivated meat, including:

  • Cultivated Meat Research Challenges
  • Structure and Physiology of Meat
  • Cell Lines and Media Development
  • Product Development and Regulatory Considerations
  • Nutrition, Quality and Consumer Preferences
  • Technoeconomic Analyses

Instructors: The course will feature faculty researchers participating in the UC Davis Cultivated Meat Consortium. Discussed research is supported in part by NSF Growing Convergence Research Award #2021132.

Format: This course is offered live via remote instruction using the Zoom platform. Log-in instructions to access the course are included on your enrollment confirmation which will be emailed to you after you register.

A recording of this course will be available for a limited time for those who are unable to attend the live session. By enrolling in the course, you agree to being recorded for the purposes of instruction.

Course Schedule: The course schedule is being finalized, but we expect to Zoom the core lectures on September 13-16 from 9am-12pm (PDT). Optional remote and/or in-person sessions Sept. 12-16 will be added to the course schedule as planning proceeds. We expect to have an in-person summit at UC Davis on Monday, Sept. 12, an evening panel discussion (remote) on Wednesday, Sept. 14, and an evening networking mixer (in-person) on Thursday, Sept. 15. A final course schedule will be shared with participants prior to the start of the course.

Registration and course fee information can be found here:  https://ces-apps.ucdavis.edu/confreg/index.cfm?confid=1208&webid=5906

For more information on Biotechnology Program courses, please go to:  The Biotechnology Program's Summer Courses | UC Davis Biotechnology Program, or contact program manager, Jacki Balderama ([email protected]).

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