cultured meatbiomaterialscellular-manufacturingconsumer-acceptanceFood-Technology3d-printingstem-cell-researchRegister

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We are excited to announce the First International Symposium on Cultured Meat, presented by Maastricht University, Brightlands Maastricht Health Campus and New Harvest

The production of meat through tissue culture could have immense effects in reducing the environmental impact of our agriculture system, minimizing threats to public health, addressing issues of animal welfare, and providing food security.

This symposium represents the founding of a scientific community dedicated to a scientific pursuit that can address some of our most pressing global problems. The science behind this goal is highly multidisciplinary. We are bringing together biotechnologists, engineers, food technologists and consumer acceptance experts to discuss scientific advancements and address the gaps in our knowledge and experience. Join us as we cultivate this highly impactful scientific community.

Resources for the media

Press representatives are encouraged to explore our Media Resources page for assets to help cover the event, including:

Facts about Cultured Beef

  • Cells taken from one cow could produce 175 million burgers. Modern farming would need 440,000 cows.

  • Global meat demand estimated to increase 73% by 2050. But we already use 70% of farm land for livestock.

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  • Livestock farming is responsible for~18% of all ghg emissions, more than all global transport.

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  • To maximize welfare Cultured Beef uses cells from cows from farms which do not farm intensively.

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  • Cultured Beef is expensive now, but will be much cheaper when large-scale production is perfected.

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  • 20,000 small strands of Cultured Beef are combined to create one normal sized hamburger.

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  • Cultured Beef is 100% natural beef, just grown outside the cow. No unnatural chemicals added.

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