Crab in the lab: Cultivated crustacean among USDA’s first cellular ag grants
In Virginia, researchers with Virginia Tech developing lab-grown crab meat gained the distinction of being among six recipients of USDA’s first grant pool for cellular agriculture.
“Overall we are trying to produce meat without killing animals,” Reza Ovissipour, a food science assistant professor and lead at Virginia Tech’s Future Foods Lab and Cellular Agriculture Initiative, tells Bangor Daily News. “Because of many issues that we have, we need to find other alternative ways to produce meat. This is another way.”
The work is being done at the Virginia Seafood Agricultural Research and Extension Center, but will soon move to a new $9-million facility with larger labs and a 3D printer for tissue cells that is expected to be complete within months.
Virginia-based researchers are working to create lab-grown crab meat
Category: Chemicals & Materials
