2026 Program
Sunday, November 15th
17:00 – 18:00 Registration (registration desk will be open during all conference days)
18:00 – 18:10 Welcome
18:10 – 18:50 Opening Keynote: Philipp Scherer, University of Texas Southwestern Medical Center
The Biology of Fat: From Metabolic Organ to Cultivated Food
Chair: Mark Post
19:00 – 21:00 Opening Reception (included in registration)
Monday, November 16th
09:00 – 10:30 Session 1: Bioprocessing & Scale-Up Technologies
09:00 – 09:30 Keynote: Varun Rajagopal, PARIMA
Bioprocess (Title pending)
09:30 – 10:30 Oral presentations selected from abstracts:
09:30 – 09:45 Pieter Brorens
Keep It Simple: Computational scale-up analysis of bioreactor design for cultivated meat production
09:45 – 10:00 Jorge H. Santoyo-Garcia
Sequential Scale-Up (0.5–50 L) of Porcine Induced Pluripotent Stem Cells in Food-Grade Media Without Chemical or Enzymatic Dissociation
10:00 – 10:15 Veronika Juricova
Cross-Functional Scaling: The Modelling Approach for Industrial Robustness for Commercial Cultivated Meat Production
10:15 – 10:30 Stanislav Yordanov
Scale-up strategy for cell culture
10:30 – 11:00 Coffee Break
11:00 – 12:15 Session 2: Cell Biology & Cell Line Development
11:00 – 11:30 Keynote: Miki Ebisuya, Physics of Life, TU Dresden
Towards self-organizing steaks with the stem cell zoo
11:30 – 11:45 Andy Tan
Smart Engineering of Native Growth Factors in Unagi Adipose-Derived Stem Cells to enable Autonomous Expansion for Cultivated Meat Manufacturing
11:45 – 12:00 Hongwei Zheng
Mechanical optimization of edible microcarriers for improved fish cell scale-up and differentiation
12:00 – 12:15 Ruben Torres-Sanchez
Immortalization and Scalable Suspension Culture of Bovine Dedifferentiated Fat Cells for Cultivated Meat
12:15 – 13:30 Lunch
13:30 – 14:30 Session 3: Media Development & Utilization
13:30 – 13:45 William Gordon-Petrovskii
Scalable media development: Development of novel serum-free formulations for cultivated muscle production
13:45 – 14:00 Tsukasa Hara
Cell culture using microalgal derived cultivation media and secreted products from growth factor-producing cells
14:00 – 14:15 Audrey Lee
Efficacy and variability of canola meal hydrolysate derived amino acids for bovine satellite cell culture
14:15 – 14:30 Caitlin Connolly
Development of a fully food-safe medium for high-density fed-batch expansion of animal iPSC
14:30 – 15:00 Company and Rapid-Fire Poster Pitches: A
15:00 – 16:30 Coffee and Poster Session A
16:30 – 17:00 Panel Discussion: Closing the Circle: Circularity and Its Challenges for Cultured Meat
17:00 – 17:15 Closing Remarks
19:30 – 22:30 Conference Dinner
Tuesday, November 17th
09:00 – 10:30 Session 1: Tissue Engineering & Biomaterials
09:00 – 09:30 Keynote: Shoji Takeuchi, The University of Tokyo
Tissue Engineering (Title pending)
09:30 – 10:30 Oral presentations selected from abstracts:
09:30 – 09:45 Frederico Ferreira
Towards model-informed cryobioprinting of porous plant-based scaffolds for cultivated meat
09:45 – 10:00 Philipp Karnop
Scalable Bioprinting of Animal-Free Hydrogel Constructs for Co-Culture of Bovine Muscle and Adipose Cells
10:00 – 10:15 David Kilian
Biofabrication of bovine muscle mimics: Leveraging matrix mechanics, anisotropic scaffolds and peptide motifs
10:15 – 10:30 Vishnu Balaji
Structured Cultivated Meat Biofabrication: 3D Bioprinting Edible Fibrillar Scaffolds for Aligned Myogenic Differentiation
10:30 – 11:00 Rapid-Fire Poster Pitches: B
11:00 – 12:30 Coffee and Poster Session B
12:30 – 13:30 Lunch
13:30 – 13:45 Group Photo
13:45 – 15:15 Session 2: Nutrition, Function, Formulation, & Sensory Attributes
13:45 – 14:15 Keynote: Arın Doğan / Sergio Spaans, Mosa Meat B.V.
Muscle tissue engineering for cultivated meat: the Mosa way
14:15 – 14:30 Christy Alsado
Defining the ideal cultured meat profile: extrinsic and intrinsic sensory attributes that drive consumer liking
14:30 – 14:45 Claire Bomkamp
Are we there yet?: A technical roadmap to alternative protein sensory and price parity
14:45 – 15:00 Diana M. C. Marques
3D printed cultured chicken steak: from cells to structure
15:00 – 15:15 Shlomit David
Control of Properties and Nutrient Content of Cultivated Foie Gras Tissues via Scaffold and Media Factors
15:15 – 15:45 Coffee Break
15:45 – 17:30 Session 3: Environmental & Societal Impacts
15:45 – 16:15 Keynote: Ricardo Caravajal, Hyman, Phelps & McNamara, P.C.
16:15 – 16:30 Alessandro Monaco
Prohibiting Cultivated Meat: Understanding the Rise of Cultivated Meat Bans Globally through Regulatory and Discourse Analysis
16:30 – 16:45 Pericle Raverta
See It, Taste It: Effects of Sequential Exposure and Framing on Behavioural Intentions Toward Cultivated Chicken
16:45 – 17:00 Antonio Borriello
Beyond Product Attributes: Psychological Determinants of Consumer Acceptance of Cell-Based Seafood
17:15 – 17:30 Jo Anne Shatkin
From Priorities to Practice: Building Collaborative Safety Research Infrastructure for Cultivated Meat and Seafood
17:30 – 18:15 Panel Discussion: A Meat by Any Other Name: Food Labeling Regulations and Their Implications
18:15 – 18:30 Closing Remarks