Gyeongsang National University Advances Cultured Meat Era with Domestic Researchers

Korea Cultured Meat Research Association Research Team [Image Source=Gyeongsang National University]

[Asia Economy Yeongnam Reporting Headquarters Reporter Choi Soon-kyung] The Korean Cultured Meat Research Association at Gyeongsang National University announced on the 29th that it held a 'Latest Cultured Meat Research Results Seminar' in collaboration with the BK21 Project Group of the Department of Animal Biotechnology at Chung-Ang University.

At this international seminar, organized to present the 2021 IPET cultured meat research project results of the Korean Cultured Meat Research Association, Professor Shijie Ding from Nanjing Agricultural University in China, a leader in cultured meat research in China, gave a presentation titled 'Latest Cultured Meat Technologies in China.'

This seminar, expected to lay the foundation for advancing the cultured meat era in Korea, featured presentations on taste characteristics of cultured meat made from bovine and porcine muscle stem cells, development of calf serum replacement culture medium, morphological characteristics of cultured muscle myofibers, morphological and genetic characteristics of cultured muscle cells according to culture temperature, and 3D cell culture methods and applications.

Representing the industry, the cultured meat startup 'Seaweed' presented strategies for cultured meat production and industrialization using seaweed.

This international cultured meat seminar was conducted online using the YouTube platform to encourage broad participation from global audiences. Each topic recorded several hundred views, demonstrating high interest across various fields.

This content was produced with the assistance of AI translation services.