There are many technical challenges associated with growing vertebrate (e.g., cow, pig, chicken) tissue at large-scale and low-cost. Invertebrate cells have unique properties that may make them a superior cell source for biofabricated food. New Harvest Research Fellow Natalie R. Rubio explains why in vitro caterpillar steak might be more appealing than it sounds! ------------------------------------------------------------------------------------------------------------------
Natalie Rubio is a third year PhD student at Tufts University in the Department of Biomedical Engineering in David Kaplan’s Research Group and a recipient of the New Harvest Cultured Tissue Fellowship. She received her BS in Chemical and Biological Engineering in 2015 from the University of Colorado at Boulder. Natalie’s present research is focused on invertebrate tissue engineering for cultured meat applications.
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