UC Davis Cultivated Meat Short Course
Sponsored by the UC Davis Biotechnology Program & Cultivated Meat Consortium, this virtual short course will touch on a range of topics related to the development of cultivated meat, including:
- Cultivated Meat Research Challenges
- Structure and Physiology of Meat
- Cell Lines and Media Development
- Product Development and Regulatory Considerations
- Nutrition, Quality and Consumer Preferences
- Technoeconomic Analyses
Instructors: The course will feature faculty researchers participating in the UC Davis Cultivated Meat Consortium. Discussed research is supported in part by NSF Growing Convergence Research Award #2021132.
Format: This course is offered live via remote instruction using the Zoom platform. Log-in instructions to access the course are included on your enrollment confirmation which will be emailed to you after you register.
A recording of this course will be available for a limited time for those who are unable to attend the live session. By enrolling in the course, you agree to being recorded for the purposes of instruction.
Course Schedule: The course schedule is being finalized, but we expect to Zoom the core lectures on September 13-16 from 9am-12pm (PDT). Optional remote and/or in-person sessions Sept. 12-16 will be added to the course schedule as planning proceeds. We expect to have an in-person summit at UC Davis on Monday, Sept. 12, an evening panel discussion (remote) on Wednesday, Sept. 14, and an evening networking mixer (in-person) on Thursday, Sept. 15. A final course schedule will be shared with participants prior to the start of the course.
**Registration and course fee information can be found here: ** https://ces-apps.ucdavis.edu/confreg/index.cfm?confid=1208&webid=5906
For more information on Biotechnology Program courses, please go to: * The Biotechnology Program's Summer Courses | UC Davis Biotechnology Program, or contact program manager, Jacki Balderama (jbalderama@ucdavis.edu).*
