In this webinar we will explore an intriguing interplay between sustainable food sourcing, applied mathematics and computational fluid mechanics, all (deliciously) coming together in the space of alternative protein sources. The cultivated meat modelling industry, having attracted more than $500m in investments in 2021 and likely to exceed $25b by 2030, presents fantastic opportunities for fundamental science to rapidly accelerate progress in a highly innovative space. The potential benefits in terms of sustainability weigh even more heavily in view of shrinking usable land mass, even accounting for agricultural advances. While exploring some of the beautiful scientific detail (in friendly bitesize format), we will uncover why understanding the early stage fluid flows can give the growing cells in typical devices an improved chance to reach high quality and affordable products. Rocking bioreactors will play the role of canonical building block in this talk, but the capabilities developed and discussed span other alternative protein growth techniques as well. We will touch upon collaborative aspects with experimental colleagues (the Harris Lab at Brown University), the health of this space in terms of support initiatives and funding (with the Good Food Institute and the Cultivated Meat Modelling Consortium as prime examples), and reflect on how this still nascent industry is likely to evolve in the future.

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