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Cultivated Meat

This page provides a detailed overview of the cultivated meat value chain map. It aims to help users understand the workflow involved in producing cultivated meat, discusses the various jobs required at each stage, identifies the necessary skills for these roles, and offers guidance on where to acquire these skills. Whether you are a student, a professional looking to transition into the industry, or simply curious about the process, this page will help guide you in the right direction.

Illustration of a steak with a crisscross pattern, next to a petri dish with cells, and a molecule structure.
Cultivated meat
Cultivated meat
Cultivated meat
Cultivated meat
Cultivated meat

What is Cultivated Meat?

Cultivated meat is genuine animal meat cultivated directly from cells in a controlled environment. The production process begins by sourcing animal cells through a minimally invasive biopsy. These cells are then cultured in a nutrient-rich medium, enabling them to proliferate and differentiate into muscle tissue, fat, and other components that make up conventional meat. Cultivated meat is made of the same cell types arranged in the same or similar structure as animal tissues, thus replicating the sensory and nutritional profiles of conventional meat. This technology holds the promise of providing meat without the associated drawbacks of conventional animal agriculture, such as environmental degradation, zoonotic disease risks, and resource inefficiencies.

Why Talent is Needed

The cultivated meat industry is rapidly evolving and requires a diverse talent pool to drive innovation and bring products to market. Professionals from various disciplines, including bioprocess engineering, molecular biology, tissue engineering, food science, and regulatory affairs, are essential to overcoming the technical and logistical challenges involved. Expertise in cell culture, bioreactor design, scaling up production processes, and ensuring food safety and quality are critical for the industry’s success. Additionally, interdisciplinary collaboration is vital to integrate advancements from biotechnology, material science, and food technology. The need for skilled individuals is paramount as the industry scales from R&D to commercial production, to ensure that cultivated meat products are safe, affordable, and accessible to consumers.

Your Impact

Working in the cultivated meat industry offers a unique opportunity to make a significant, positive impact on the world. Cultivated meat production has the potential to drastically reduce greenhouse gas emissions, land use, and water consumption compared to conventional livestock farming. By eliminating the need for raising and slaughtering animals, this technology can also improve animal welfare and reduce the spread of zoonotic diseases. Furthermore, it can contribute to global food security by providing a sustainable source of protein for our growing human population. Professionals in this field are not only advancing scientific and technological frontiers but also contributing to a more sustainable and secure food system.

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Value Chain Map

Value Chain Map

The technology value chain map outlines the step-by-step process of cultivated meat production. Users can click on each bubble to learn more about the workflow, equipment used, and job archetypes associated with that step of the value chain. The map is divided into key stages of development, making it easier to follow the flow of work that brings cultivated meat from cell isolation to market-ready products.

A diagram with blue shapes connected by lines and arrows, depicting a flowchart or network structure.
a blue and white lines on a black background
Cell Isolation and Culture Establishment
Cell Line Development
Seed Train and Proliferation
Differentiation and Maturation
B2C Product Development and Manufacturing

The technology value chain map outlines the step-by-step process involved in cultivated meat production. Users can click on each step to learn more about the specific activities, equipment used, and jobs associated with that stage. The map is divided into key stages of development, making it easier to follow the flow of work and understand the intricate processes that bring cultivated meat from cell isolation to market-ready products.

Abstract illustration of red elongated shapes and blue circles against a white background, resembling stylized cells.

Job Archetype Map

This section explores the various job archetypes within the cultivated meat industry. It provides detailed descriptions of each role, highlights their responsibilities, the skills required, and the typical backgrounds that are a good fit. Additionally, it offers insights on where to bridge any skill gaps, making it a valuable resource for those looking to enter or advance within the industry.

Illustration of a person in a lab coat and hijab, holding a pipe and standing next to a machine, smiling.
A light blue, irregularly-shaped polygon with one rounded corner on a white background.
Bioprocess engineer - Cultivated meat
Bioprocess engineer - Cultivated meat
Bioprocess engineer - Cultivated meat
Bioprocess engineer - Cultivated meat
Bioprocess engineer - Cultivated meat

Bioprocess Engineer

Job Role and Functions

Bioprocess Engineers design and optimise the processes that turn cells into meat products. They focus on developing scalable and efficient systems for cell culture, including bioreactors and fermentation processes. They ensure that conditions for cell growth are optimal, such as maintaining the correct temperature, pH, and nutrient supply, to maximise cell proliferation and differentiation.

In their daily operations, Bioprocess Engineers collaborate closely with Cell Biologists to understand the specific requirements of the cell lines being used. They are responsible for scaling up the production from laboratory settings to pilot and commercial scales, while ensuring consistency and quality throughout the process. This involves troubleshooting, optimising bioprocess parameters, and integrating automation for efficiency and reproducibility.

The end goal for a Bioprocess Engineer is to develop robust, cost-effective, and scalable processes that can produce high-quality cultivated meat. They need to have a deep understanding of chemical engineering principles, cell biology, and process control. Skills in bioreactor design, process optimisation, and data analysis are crucial for their role, as is the ability to work collaboratively with multidisciplinary teams.

What Background Is a Good Fit for This Job?

University Majors

Chemical Engineering

Mechanical Engineering

Biochemistry

Adjacent Industries

Pharmaceuticals
and Cosmetics

industry process in a factory

Biofuels and Petrochemicals

Functional Food Ingredients

Technical Skills

Training Platforms

Training Region

We’re actively working to expand this section

Please explore the other courses currently available in your region.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

Tufts University

Cellular Agriculture & Biofabricated Foods

An undergraduate class on cellular agriculture primarily focused on the bioengineering behind cultivated meat.

University of California, Berkeley

Alternative Meat: Product Design & Customer Need Finding

This class serves as a hub where students closely interact with entrepreneurs, companies, venture capitalists, and plant-based organisations, gaining a comprehensive view of the plant-based food space. Students learn the principles of food science applied to the design and production of plant-based foods. Working in teams, they tackle industry challenges to design novel plant-based products.

Temasek Polytechnic (TP) New Course Development

Module on Plant-Based and Cultivated Meat

A comprehensive course on plant-based and cultivated meat for Diploma in Food, Nutrition & Culinary Science students.

Unilever Food Solutions (UFS) and NYP Collaboration

Future Foods Module Development

UFS and NYP collaborate to create curriculum, assessments, and certification for a unit focused on future food and sustainability management.

Nanyang Polytechnic (NYP) Diploma in Food Science and Nutrition

Guest Lectures on Alternative Proteins

Includes three lectures on alternative proteins, providing students with a foundational understanding of this emerging field.

University of Hohenheim

Vegane Alternativen zu Fleisch- und Milchprodukten [Processing and Analysis of Alternatives to Meat and Dairy Products]

A module from the Institute of Food Science and Biotechnology consisting of one weekly lecture, plus an excursion about the processing and analysis of alternatives to meat and dairy products. Mainly focuses on plant-based raw materials. Takes place every winter semester. Language: German.

The University of Veterinary Medicine Hannover (TiHo)

Master’s Programme in Food Process and Product Engineering

Operated mainly by the DIL German Institute of Food Technology, this Master’s programme includes modules that cover alternative proteins in various capacities.

Gujarat Biotechnology University (GBU)

MSc Biotechnology Course Elective: Smart Proteins in Plant, Medical, Animal and Industrial Applications

This elective course was designed in 2023 for Biotech master’s students at GBU.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

Singapore Institute of Technology (SIT) and Bühler Short Course

Extrusion and Texture-Characterisation of Plant-Based Meat Formulations

Offers theory and practical training on extrusion techniques and texture characterisation, including hands-on experience with texture profile analysers and rheometers.

Singapore Polytechnic (SP) Short Course

Formulating Plant-Based Meat Products

Trains participants in formulating plant-based meat products, featuring a 3-month mentor-guided project for hands-on learning.

Hebrew University of Jerusalem

FoodTech in Hebrew University of Jerusalem

A local Israeli programme funded by the Israeli Innovation Authority and additional bodies, designed to increase the amount of skilled personnel for FoodTech.

University of California, Davis

Cultivated Meat Short Course: Cultivated Meat 101

A virtual short course covering topics related to the development of cultivated meat, including research challenges, the structure and physiology of meat, cell lines and media development, product development and regulatory considerations, nutrition, quality and consumer preferences, and techno-economic analyses.

Tei Hai Colledge and Israeli Innovation Authority

Food-Techies Programme

A local Israeli programme funded by the Israeli Innovation Authority and additional organisations designed to train Food Process Technologists.

Israel Institute of Technology

Innovation in FoodTech & BioTech

A local Israeli programme funded by the Israeli Innovation Authority and additional bodies, designed to increase the amount of skilled personnel for FoodTech & BioTech.

Please explore the other courses currently available in your region.

We’re actively working to expand this section

We’re actively working to expand this section

Please explore the other courses currently available in your region.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

Bridge2Food

Plant-Based Proteins & Foods Course Americas

This course is designed for professionals in the food industry who want to learn more about the properties, functionalities, and applications of a broad range of plant-based proteins, as well as obtain practical know-how and insights into their use in foods.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

The Good Food Institute (GFI)

The Protein Transition

Hosted by GFI, this open-access, self-paced online course explores the science behind alternative proteins. Across five modules, learners will delve into the biological and chemical processes involved in producing plant-based, fermentation-derived, and cultivated meat. The course also examines the environmental and economic drivers behind these emerging market sectors.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

Cell Ag Germany

Cellular Agriculture Starter Culture (CASC)

A webinar series introducing the fundamentals of cellular agriculture. Recordings are available on their YouTube channel. Language: Part German, part English.

We’re actively working to expand this section

Please explore the other courses currently available in your region.

Alt Protein Project at EIT Food

Fundamentals Programme

An online course providing foundational knowledge on alternative proteins to gain a more profound understanding of the scientific and sociopolitical challenges in the field. Language: English.

The Good Food Institute (GFI)

The Protein Transition

Hosted by GFI, this open-access, self-paced online course explores the science behind alternative proteins. Across five modules, learners will delve into the biological and chemical processes involved in producing plant-based, fermentation-derived, and cultivated meat. The course also examines the environmental and economic drivers behind these emerging market sectors.

The Good Food Institute (GFI)

The Protein Transition

Hosted by GFI, this open-access, self-paced online course explores the science behind alternative proteins. Across five modules, learners will delve into the biological and chemical processes involved in producing plant-based, fermentation-derived, and cultivated meat. The course also examines the environmental and economic drivers behind these emerging market sectors.

The Good Food Institute (GFI)

The Protein Transition

Hosted by GFI, this open-access, self-paced online course explores the science behind alternative proteins. Across five modules, learners will delve into the biological and chemical processes involved in producing plant-based, fermentation-derived, and cultivated meat. The course also examines the environmental and economic drivers behind these emerging market sectors.

The Good Food Institute (GFI)

The Protein Transition

Hosted by GFI, this open-access, self-paced online course explores the science behind alternative proteins. Across five modules, learners will delve into the biological and chemical processes involved in producing plant-based, fermentation-derived, and cultivated meat. The course also examines the environmental and economic drivers behind these emerging market sectors.

Discover more global alternative protein courses and programmes through GFI’s comprehensive Alternative Protein Course Database.

Industry Careers

Use this database to find up-to-date listings of available positions in the alternative protein ecosystem, including at GFI’s international affiliates. We also recommend exploring the Tälist and Alt Protein Careers job boards, which highlight a vast array of high-impact opportunities in the field.

Two scientists in lab coats examining cells and petri dishes, one holding a slide and the other observing various colorful cells.
Tissue engineer - Cultivated meat
Tissue engineer - Cultivated meat
Tissue engineer - Cultivated meat
Tissue engineer - Cultivated meat
Cell biologist - Cultivated meat
Cell biologist - Cultivated meat
Cell biologist - Cultivated meat
Cell biologist - Cultivated meat