Additive manufacturing for cultivated meat - Cellular Agriculture

Interdisciplinary Areas: Others

Project Description

The candidate will be responsible for performing breakthrough research in cellular agriculture meat manufacturing for sustainably addressing increasing meat consumption demands with global population rise. Also known as cultivated meat, this approach relies on growing meat constructs from cells without slaughtering the animals and reducing the environmental impacts (land and energy use, greenhouse gas emissions) associated with growing cattle. This upcoming and cutting-edge field involves cross-disciplinary research in areas including materials and manufacturing, food science and food safety, bio/tissue engineering, fluid dynamics among others to further advance the current state-of-the-art in alternative meat manufacturing. Specifically, this research will involve fundamental understanding of cell-material interactions, digital agriculture, additive and hybrid manufacturing of edible scaffolds, bio-inspired functional surfaces, and sensory/texture analysis of meat constructs.

The candidate will have an opportunity to interact with collaborators in academia, government, and business along with organizations such as the Good Food Institute and New Harvest.

Specific opportunities to learn include- planning and executing a strategic plan of research, including defining objectives, determining experimental requirements, and identifying long-term goals for the research area; developing and implementing new test facilities and new experimental methods; technical writing including research publications and grant proposals; and mentoring graduate/undergraduate students.

Start Date

Spring 2022

Postdoctoral Qualifications

The candidate must have completed his PhD no later than Dec. 2021. Preferred qualifications/degree include previous experience in biological/biomedical engineering with focus on cell culturing, meat science, food safety. Candidates with prior experience in areas of food/meat characterization (sensory measurements, texture measurements) are encouraged to apply.

Co-Advisors

1) Ajay P. Malshe, amalshe@purdue.edu
School of Mechanical Engineering
R. Eugene and Susie E. Goodson Distinguished Professor
https://engineering.purdue.edu/ME/People/ptProfile?resource_id=232598

2) Haley Oliver, hfolver@purdue.edu
Food Science
Associate Professor of Food Science
https://ag.purdue.edu/foodsci/Pages/profile.aspx?strAlias=hfoliver&intDirDeptID=14

Bibliography

https://gfi.org/science/the-science-of-cultivated-meat/

https://gfi.org/resource/cultivated-meat-eggs-and-dairy-state-of-the-industry-report/

https://docs.lib.purdue.edu/cgi/viewcontent.cgi?article=1042&context=mepubs

https://www.nature.com/articles/s43016-020-0112-z

https://www.nae.edu/251160/A-Case-for-Frugal-Engineering-and-Related-Manufacturing-for-Social-Equity