Thursday 14 January 2021
17:00
Mark Post
The cultured meat revolution: food security, animal welfare and, most importantly, environmental impact.
After producing the first cow-less burger back in 2013, Mark became the public face of cultured meat. That first burger cost a massive $250,000 to grow, financed by Sergey Brin, co-founder of Google. The price has since dropped to around $10 per burger.
In conversation with Bruce Friedrich, Co Founder and Executive Director or the Good Food Institute, Mark will discuss the latest scientific developments in the cultured meat revolution together with the overwhelming benefits for our health, the environment and for animals.
Known as the “father of cultured meat”, Mark is the scientist behind the world’s first slaughter-free hamburger. His background is in medicine, where as a doctor and researcher he worked on tissue engineering for vascular grafts. He has served as Assistant Professor in Medicine at Harvard Medical School, Associate Professor of Medicine and Physiology at Dartmouth Medical School and Professor of Angiogenesis in Tissue Engineering at the Technical University Eindhoven. From 2004 until 2019 he was the Chair of Physiology at Maastricht University. Mark was introduced to cultured meat in 2006 when he joined a Dutch government-funded program investigating its potential. Excited by the huge benefits for society, Mark made it his mission to change the way meat is produced. He co-founded Mosa Meat and as CSO is working on optimising products, scaling up production, and bringing the cost down to supermarket levels as soon as possible.
Known as the “father of cultured meat”, Mark is the scientist behind the world’s first slaughter-free hamburger. His background is in medicine, where as a doctor and researcher he worked on tissue engineering for vascular grafts. He has served as Assistant Professor in Medicine at Harvard Medical School, Associate Professor of Medicine and Physiology at Dartmouth Medical School and Professor of Angiogenesis in Tissue Engineering at the Technical University Eindhoven. From 2004 until 2019 he was the Chair of Physiology at Maastricht University. Mark was introduced to cultured meat in 2006 when he joined a Dutch government-funded program investigating its potential. Excited by the huge benefits for society, Mark made it his mission to change the way meat is produced. He co-founded Mosa Meat and as CSO is working on optimising products, scaling up production, and bringing the cost down to supermarket levels as soon as possible.
