Confirmed keynote speakers 2019

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David Kaplan

David Kaplan is the Stern Family Endowed Professor of Engineering at Tufts University and a Distinguished University Professor. He is Professor and Chair of the Department of Biomedical Engineering, with a joint appointment at Tufts Medical School and in the Department of Chemistry. His research focus is on biopolymer engineering to understand structure-function relationships for biomaterials, tissue engineering and regenerative medicine. Since 2004, he has directed the NIH P41 Tissue Engineering Resource Center (TERC) that involves Tufts University and Columbia University. He has published over 800 peer reviewed papers. He is the editor-in-chief of ACS Biomaterials Science and Engineering and serves on many editorial boards and programs for journals and universities. His lab has been responsible for over 100 patents issued or allowed, and numerous start up companies. He has received also received a number of awards for his research and teaching.

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Mona Pedersen

Dr. Mona E. Pedersen is a research scientist at the Food Research Institute in Norway, Nofima. Her main interests are the extracellular matrix and in particular how this is important for skeletal muscle growth and development, tissue regeneration and food quality. She has more than 18 years of experience in the field of extracellular matrix biology, has trained several students and postdocs, and as a member of staff of one of Europa’s largest food research institute, her research explore the possibility of using extracellular matrix components in food and health related issues, as well as exploring novel use of bi-products from food industry. She is currently exploring how bioactive components recovered from by-products from the food industry can be formulated into serum-free media for large-scale muscle cell growth.

 
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Tatsuya Shimizu

Tatsuya Shimizu is now director & professor of Institute of Advanced Biomedical Engineering and Science, Tokyo Women’s Medical University (TWMU). He graduated from Faculty of Medicine, the University of Tokyo and got medical doctor (M.D.) in 1992. After two-year clinical training, He made a specialty of cardiovascular medicine including catheterization and got his Ph.D in 1999. After that, he moved to TWMU and started tissue engineering research based on “cell sheet technology” especially for heart regeneration. Now, his recent work is engineering various types of functional 3-D tissues & organs for regenerative therapy, drug screening and food fabrication.

 
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Richard Parr

Managing Director, Europe
Richard leads GFI’s work in Europe. He worked as Special Adviser to the UK Prime Minister between 2012 and 2016, and as Special Adviser to the Secretary of State for International Development from 2010-12 and 2016-18. In government, his main focus was on international development policy, and he worked closely on the formation of the UN Sustainable Development Goals. Richard holds an MA in Modern History from Oxford University

 

Ticket information

 
Master-students
125.00
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Abstract presenters
200.00
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All of the fees include:

  • Conference participation

  • Welcome reception on Sunday evening

  • Coffee and tea breaks

  • Lunches

  • Dinner on Monday evening

 
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Print version

Program 5th International Scientific Conference on Cultured Meat

Location
Crowne Plaza
De Ruiterij 1
6221 EW Maastricht

 

Sunday, October 6

16:00    Registration
Chair: Mark Post
18:00    Welcome: Mayor of Maastricht

18:15     Keynote David Kaplan, Prof.dr.
Tufts University, USA
“Opportunities and Challenges in Tissue Engineering for Foods”

19:15      Welcome reception

 

Monday, October 7
Serum-free cell culture
Chair: Chris Bryant
09:00   Keynote Richard Parr, MBE
The Good Food Institute
“Taking action to boost public Research and Development funding for clean meat”

09:30   Rapid Fire Poster Presentations
Topic: Large scale cell production
·         Dimitrios Tzimorotas, “Use of lab bench bioreactor for skeletal muscle cells expansion.  Potential for cultured meat production”.
·         Scott Allan, “Scaling hollow fiber bioreactors for the culture of myoblasts”.
·         Nina Buffi, “From a milliliter-scale perfusion bioreactor to a commercial production unit
·         Shijie Ding, “Pig muscle stem cells for cultured meat research”.
·         Alain Rostain, “Can cell-based lean fish help meet the future demand of animal protein?”

Topic: Consumer Behavior
·         Niko Räty, “Cultured meat and changing rural areas”.
·         Alexandra Vital Oliveira, “The future of human food: cultured meat”.

Topic: Tissue Engineering
·         Natalie Rubio, “Strategies to Enhance Differentiation of in vitro Insect Muscle”. 
·         Christel Andreassen, “Production of edible microcarriers using by-products - one step closer to cultured meat”.

Topic: Medium
·         Keita Tanaka, “Muscle cell line culture using food grade Dulbecco’s Modified Eagle Medium (FG-DMEM)”.

Topic: other
·         Elliot Swartz, “The Good Food Institute’s Competitive Research Grant Program”.

10:30   Coffee break             

11:00    Regulatory Panel
            Chair: Karin Verzijden

Panelists:
Deepti Kulkarni, Sidley LLP
Jens Karsten, BXL Law
Alie de Boer, University of Maastricht
Laura Wellesley, Chatham House

12:30     Lunch/poster session

Biomaterials and Medium
Chair: Sissel Beate Rønning
13:50    Keynote Mona Pedersen
Nofima, Norway
“By-products from food industry and the use in serum-free media for large-scale muscle cell growth”

14:20    Ricardo Gouveia
“Promotion of myoblast alignment by mesoscale surface geometries and its potential impact on the production of structured muscle tissues”

14:40    Moein Mir Fakhar
“A scalable method for pseudovascularised myoblast constructs formed from channelled and rolled polycaprolactone sheets”

15:00    Yuta Okamoto
“Cell Cultivation Using Microalgal Extract for Production of Cultured Meat”

15:20    Tea break    

Tissue Engineering
Chair: Nynke van den Akker
16:00  Keynote Tatsuya Shimizu, Prof dr
Institute of Advanced Biomedical Engineering and Science, Tokyo Women’s Medical University 
“Muscle Tissue Engineering-from Regenerative Medicine to Food Production”

16:30   Travis Callue             
“Analysis of the Cytocompatability of Various Biomaterials and Their Development into Scaffolds for Cultured Meat: An Overview of My PhD in Tissue Engineering”

16:50   Simon Kahan, prof dr
“A roadmap for computational modeling in cell-based meat research and engineering”

17:10     Group Photo

19:00    Dinner

 

Tuesday, October 8
Consumer acceptance
Chair: Chris Bryant
09:00    Toni Ryynänen
“Cultured Meat in the Social Science Research – A Tentative Classification of the Challenges”

09:20   Diego Gauna
“The perception of the stakeholders of the meat industry in South America on cellular agriculture: insights and policy recommendations”

09:40    Daniele Asioli
“Are Consumers’ Willing to Pay for Lab Produced Meat? An Investigation of Naming Effects”

10:00    Coffee break

11:00    Consumer panel
Chair: Chris Bryant
Panelists:               
Ann De Greef, GAIA
Yvonne van Everdingen, Rotterdam School of Management
Matti Wilks, Yale University
Mohammad Naqib Bin Hamdan, Universiti Teknologi Malaysia

12:30    Lunch

Large Scale Cell Production, Recycling
Chair: Sissel Beate Rønning
14:00    Keynote TBD
            (company)
            “title”

14:30    Mila Mandic
“Developing sensors for monitoring cell culture parameters: impedance-based biomass measurements in novel microbioreactors”

14:50    Hanna Tuomisto
           “Sensitivity of different parameters on the environmental impacts of large scale cultured meat production”

15:10     Martina Miotto
            “Continuous bioprocessing to scale-up cell manufacture”

15:30    Tea break

16:00    Junaid Ali
“Advancing the production of clean beef towards commercialisation” 

16:20    Andrew Stout
“Endogenous carotenoid production in bovine muscle: Towards enhanced nutrition of cultured meat” 

16:40    Robin Simsa
            “A new method to control the color of cell-based meat” 

17:00    Kyle Fish
            “Meat science analytics for evaluation and optimization of cultured beef” 

17:20       Mark Post, wrap up                

                                                              

 

                  

Venue

Crowne plaza Maastricht

De Ruiterij 1

6221 EW Maastricht

 

For travel directions click here.

 

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