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Published on Jun 20, 2013
A hamburger of grown meat! Oh yes, it is upon us! Until that time professor Mark Post is working on the quality of, so called, test-tube meat. As a Physiology professor at the university of Utrecht and Harvard, tissue engineering is his most important research area. Not only for medical applications but alsof or the food industry, which is remarkable. By cultivating beef from skeletal muscle stem cells, an alternative is created for traditional meat production, by cows and other livestock themselves. Why and how does this work and what does this mean for our future? The globally renowned Post will tell us. Professor Mark Post is a medical doctor who has had several appointments as assistant professor at Utrecht University, Harvard University, as associate professor at Dartmouth college, and as full professor at Eindhoven University of Technology and Maastricht University. He currently holds the chair of the Physiology Department at Maastricht University. His main research interest is the engineering of tissues for medical applications and for food. The medical applications focus on the construction of blood vessels that can be used as grafts for coronary artery bypass grafting. Tissue engineering for Food has lead to the development of cultured beef from bovine skeletal muscle stem cells in an effort to supplement and perhaps transform the traditional meat production through livestock. Dr Post co-authored 150 papers in leading peer-reviewed scientific journals and received during his career close to 30 million dollars in funding and awards from different sources including government, charity and industry. He plans to present the world's first hamburger from cultured beef in the beginning of 2013.
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