UC Davis Cultivated Meat Short Course: Optimizing Cultivated Meat Cell Lines and Media

May 17, 2022

Sponsored by the UC Davis Biotechnology Program & the UC Davis Cultivated Meat Consortium

Join the UC Davis Cultivated Meat Consortium faculty and research team members for an overview of the latest research approaches used to generate cell lines and optimize media for use in cultivated meat fermentations, as well as a look at the potential role of edible microcarriers.

This work was funded in part by NSF Growing Convergent Research award #2021132. Please see our website for more information on CMC activities:** **Cultivated Meat Consortium (CMC) | UC Davis Biotechnology Program

Instructors: The course will be hosted by the UC Davis Biotechnology Program and feature faculty researchers participating in the UC Davis Cultivated Meat Consortium.

Format: This course is offered live via remote instruction using the Zoom platform. Log-in instructions to access the course will be emailed before the course date.  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 is scheduled on Tuesday, May 17, 2022 from 9:30-3:00pm PT. There will be a short lunch break between the morning and afternoon sessions.  The final course schedule will be shared with participants prior to the start of the course.

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