Growing seafood — or any meat — in a lab can be pricey, which is why a team of researchers at the University of Calgary are experimenting with ways to drive down that cost by focusing on fish protein. “Our research is attempting to address some of the major cost drivers that are currently playing a role in cellular agriculture,” said Cameron Semper, a postdoctoral fellow at the Cumming School of Medicine at the University of Calgary. Cellular agriculture involves creating products typically associated with agriculture, like animal byproducts, but from cell cultures.

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