Cell-based (or cultured meat) is animal meat grown by growing and harvesting  cells directly rather than via rearing and slaughtering an animal. Essentially muscle, fat, and other cell types, collectively called the connective tissue, are grown in controlled, sterile environments outside of the body of an animal, resulting in a product that ideally replicates the sensory and nutritional profile of meat.

Learning objectives:
1) Gain an understanding of fundamental knowledge of cell-based /cultured meat
2) Be able to identify methods and technologies used to make cell-based meat and potential food safety hazards to be considered
3) Learn about the regulatory challenges that will be faced by companies wanting to bring these products to market

Speakers:
Dr. Liz Specht, Senior Scientist, The Good Food Institute
Stuart M. Pape, Chair, FDA Practice Group, Polsinelli
Dr. Lisa Trimble, Analyst, Food Safety, The Kraft Heinz Company
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Length: 60 minutes
Contact Hours: 1
Date recorded: July 30, 2019

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