Co-Hosted by: SOT Biotechnology Specialty Section (BTSS), Ethical, Legal, Forensics, and Societal Issues Specialty Section (ELFSI), and Food Safety Specialty Section (FS3)
The development of cultivated meat (e.g., chicken, beef, seafood) holds the potential of solving environmental, ethical, and health challenges associated with the production and consumption of traditional animal-based foods. At the end of 2021, more than 100 companies have emerged across the globe, all aiming to provide meat without slaughtering animals. This emerging technology has, however, raised the need for the rapid development of risk assessment protocols to address the safety of these novel products adequately. In addition, many global regulatory agencies have also found themselves quickly needing to adapt and develop their own regulations to determine how these products can be safely manufactured, distributed, and labeled. This session aims to provide participants with 1) an overview of the molecular methodologies and challenges in the creation of cultivated meat, 2) an examination of the regulatory and safety challenges faced by this novel industry and regulators as well as 3) a brief discussion on consumer expectations on the sustainability, nutritional, and ethical considerations associated with the production of cultivated meat. This session will consist of three presentations followed by a panel discussion moderated by BTSS Secretary/Treasurer René Viñas, PhD, DABT.
David Block, PhD, Professor, Department of Chemical Engineering, University of California - Davis
Dave Tonnuci, PhD, Vice President, Regulatory & Toxicology, SciFi Foods, Inc.
Janet Tomiyama, PhD, Professor, Department of Psychology, University of California - Los Angeles