Nature Outlook: 细胞培养肉的科学研究 | 热心肠日报
Will cell-based meat ever be a dinner staple?
细胞培养肉距离餐桌有多远？
10.1038/d41586-020-03448-1
12-09, Other
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When Laura Domigan started her research group at the University of Auckland, New Zealand, in 2015, she hoped to continue her work developing protocols for growing cell-based meat in the laboratory. But with funding for cultivated-meat research practically non-existent in academia at the time, Domigan pivoted to working on biomedical materials for use in tissue engineering. A protein biochemist by training, she focused her efforts on creating artificial corneas for eye surgery — a far cry from anything resembling a lab-grown steak.
First Authors:
Elie Dolgin
Correspondence Authors:
Elie Dolgin
All Authors:
Elie Dolgin