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  /  Mark Post

Mark Post

Dr Mark Post, MD/PhD, 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. He is visiting professor at Harvard, University of Modena and faculty at Singularity 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 transform the traditional meat production through livestock. Dr Post co-authored 165 papers in leading peer-reviewed scientific journals and received during his career over 50 million dollars in funding and awards from different sources including government, charity and industry. He presented the world’s first hamburger from cultured beef in the August 2013 and is working on improvements and scaling up the production of cultured meat. He received the World Technology Award from AAAS/Times/Forbes for invention with the biggest potential for environmental impact. Dr Post is CSO and co-founder of MosaMeat and of Qorium, two companies that aim to commercialize meat and leather applications of tissue engineering. He is CEO of Cell2Tissue, which is a developer of technologies in tissue engineering for consumer and health applications.

All Sessions By Mark Post

Meat from Robots!
Masters&Robots Day 2
Cultured meat is meat made from designated skeletal muscle stem cells from animals. Through their replicative capacity, up to a million-fold reduction in livestock can be achieved, thus saving (feed) resources, reducing environmental impact and improving animal welfare, which is necessary to make our food system 2050-proof. Biologically, cultured meat is meat as we know it and is therefore intended for meat-eaters. The technology is derived from the medical field to reproduce tissues or organs and is based on cell culture and tissue engineering. Tissue engineering requires shaping the tissue and coercing the cells to grow in that form. Laying down of tissue shapes will be robotized. These robots will have to perform at body temperature, in a moist environment and will have to be and remain sterile. These are technical challenges will unique solutions. Because cultured meat will have a different cultural value than livestock meat, it is a product intermediate between plants and meat and may facilitate the transition from an animal-protein towards a plant-protein diet. In any event, moving towards a more sustainable protein production is inevitable. The preferred way towards that goal still satisfies our increasingly sophisticated future food desires.