A Chula Veterinary Science professor has researched the production of imitation pork from tissue culture of which taste and nutritional value are close to real pork and is prepared to start commercial production hoping to help address future food security challenges.
As the population’s demand for meat increases while the livestock farmland dwindles and animal husbandry continues to affect global warming, many are trying to find new animal protein alternatives to meet consumers’ needs without farming.
“Cultured meat” is an innovative food of the future that is today’s reality from more than 2 years of research by Assist. Prof. Dr. Chenphop Sawangmake from the Veterinary Stem Cell and Bioengineering Innovation Center (VSCBIC), Faculty of Veterinary Science, Chulalongkorn University (CUVET). thailand universities
“This is an innovative alternative to meat consumption without the need to raise farm animals or considerable resources. It helps preserve the environment, and meet consumers’ needs for nutritional value and food safety,” said Assist. Prof. Dr. Chenphop.
As the cofounder of Bio ink Co., Ltd., a spin-off company of CUVET, under the incubation of the CU Innovation Hub, Asst. Prof. Dr. Chenphop revealed that cultured meat products are undergoing research in the factory production process and a market launch in the near future.
“In the future, cultured meat will be an alternative food that may be a substitute for natural meat, and Thailand has a strong potential to compete in the global market.”
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