What’s in the Dish? The Future of Cultivated Meat Research Ethics Consortia: Biotechnology and Society Webinar Series Image Is it possible for humans to consume meat without killing animals? Using biopsied cells from livestock, researchers are now able to bioengineer cultivated food products that offer “no-kill meat” alternatives—essentially, pork without the pig and beef without the cow.Join Niyati Gupta, cofounder and CEO of Fork & Good, host Dr. Insoo Hyun, and instructor Lauren Walsh as they discuss the innovations that have made cultivated meat possible. What does the future hold for this technology? How can partnerships be forged with leading food companies? Is it possible to move toward a future where cultivated meat can be more scalable, sustainable, and humane? Register for the Event Date and Time March 22 | 1:00 pm Length 1 Hour Price Free with Registration Register for the Event Date and Time March 22 | 1:00 pm Length 1 Hour Price Free with Registration Is it possible for humans to consume meat without killing animals? Using biopsied cells from livestock, researchers are now able to bioengineer cultivated food products that offer “no-kill meat” alternatives—essentially, pork without the pig and beef without the cow.Join Niyati Gupta, cofounder and CEO of Fork & Good, host Dr. Insoo Hyun, and instructor Lauren Walsh as they discuss the innovations that have made cultivated meat possible. What does the future hold for this technology? How can partnerships be forged with leading food companies? Is it possible to move toward a future where cultivated meat can be more scalable, sustainable, and humane? Featuring Image Niyati Gupta Co-Founder and CEO, Fork & Good
