Technology

Atelier Meats Corp. and Rutgers launch collaborative R&D to develop proprietary technology for cultured meat production

Atelier Meats Corp.  and Rutgers launch collaborative R&D to develop proprietary technology for cultured meat production

New Brunswick, New Jersey – Atelier Meats Corp. (“Workshop“or the”Company“), a biotechnology company focused on the development and commercialization of laboratory-grown meats, is pleased to announce that it has entered into a multidisciplinary collaborative research and development agreement (the “OK“) with Rutgers, State University of New Jersey (“Rutgers“) to help it develop Atelier’s proprietary technology for making lab-grown or cultured meats. Principal Rutgers investigators leading the research will be Joseph Freeman, Ph.D., professor in the Department of Biomedical Engineering at Rutgers-New Brunswick’s School of Engineering, and Yong Mao, Ph.D., associate research professor in the Department of chemistry and chemical biology from the Rutgers-New Brunswick School of Arts and Sciences.

The research and development collaboration will be a multi-year effort and will be supported by several key thought leaders and experts to help accelerate the work. In general, research and development activities will focus on: 1) isolation of a unique extracellular matrix that would serve as a scaffold for cultured meat; 2) the development of new proprietary lines of bovine stem cells easily expandable and differentiated in culture; and 3) developing technology to populate the scaffold with cells to create cultured meats. Atelier will support the effort by using its own expertise in process engineering, scale-up, manufacturing and regulatory experience to bring cultured meat products to market.

Dr. Joseph W. Freeman earned his BSE in Chemical Engineering from Princeton University and his Ph.D. in Biomedical Engineering from Rutgers University. He then did postdoctoral training at the University of Virginia focusing on bone and ligament tissue engineering and later became an assistant professor in the School of Biomedical Engineering and Sciences at Virginia Tech. There he developed technologies for tissue repair and replacement of bones and ligaments. In 2010, Dr. Freeman joined the faculty at Rutgers where he continued his work and added research projects in muscle health and muscle tissue engineering. He brings this wealth of experience to Atelier to create quality textured meats from unique technical constructs.

Dr. Yong Mao obtained his Ph.D. in Molecular Biology and Biochemistry from Rutgers University, then began her research career as a postdoctoral fellow at Princeton University focusing on cell-extracellular matrix (ECM) interaction and assembly and application of ECMs. Dr. Mao expanded her expertise in ECMs as a senior scientist at LifeCell Corporation before joining Rutgers University’s New Jersey Center for Biomaterials as a research professor in 2013. She has made notable contributions to understanding tissue ECM, stem cells and their applications. in tissue regeneration. With over 20 years of research in ECM and stem cell technology, Dr. Mao brings his expertise in the development and optimization of sustainable cell sources to this project.

Dr Freeman says: “The production of cultured meat has attracted enormous attention in recent years due to the environmental burdens resulting from conventional meat production. Developing sustainable, environmentally friendly and cost-effective technology for cultured meats is a key goal of our partnership with Atelier.

Dr. Mao says, “Working with Atelier, we will find innovative ways and bring our expertise in biomaterials and cellular technology to create unique constructs of cellular scaffolds to produce cultured meats suitable for human consumption.

Dr. Mohit Bhatia, Ph.D., CSO and co-founder of Atelier says, “We are delighted to partner with Rutgers, an institution with an impressive level of expertise on this collaborative research project. Both Dr. Freeman and Dr. Mao are leading researchers in their fields and we look forward to working with them to advance our technology and be at the forefront of cultured meat manufacturing.

About Atelier Viandes Corp.

Atelier is a biotechnology company dedicated to the development of quality lab-grown meats. Led by a world-class team, with proprietary patent-pending technology, Atelier’s mission is to produce healthier, eco-friendly proteins for the world – without harming a single animal in the process.

For more information, please contact:

Meat Workshop Corp.
[email protected]
www.ateliermeats.com

Forward-looking disclaimer

This press release contains forward-looking statements relating to the Company’s future operations and other statements that are not historical facts. Forward-looking statements and information can be identified by the use of words such as “anticipates”, “expects”, “intends”, “is expected”, “potential”, “suggests” or variations of such words or phrases, or statements that certain actions, events or results “could”, “could”, “should”, “would”, “could” or “would” be taken, occur or be achieved. Forward-looking statements and information are not historical facts and are subject to a number of risks and uncertainties beyond the Company’s control. Actual results and developments are likely to differ, and may differ materially, from those expressed or implied by the forward-looking statements contained in this press release. Accordingly, the Company cannot guarantee that any forward-looking statements will materialize and the reader is cautioned not to place undue reliance on any forward-looking statements. The forward-looking statements contained in this press release are expressly qualified by this cautionary statement. The forward-looking statements contained in this press release speak only as of the date of this press release, and the Company undertakes no obligation to publicly update or otherwise revise any forward-looking statements, except as required by law. .

Read more: https://www.digitaljournal.com/pr/atelier-meats-corp-and-rutgers-initiate-collaborative-rd-to-develop-proprietary-technology-for-production-of-cultivated-meats#ixzz7MyZKCCKl