U of T researchers aim to lower cost to make lab-grown meat
On grocery store shelves among packages of farmed beef, poultry and pork, Peter Stogios expects to one day see meat created in labs.
The senior researcher in the Faculty of Applied Science & Engineering and his team received a $330,000 (US$250,000) grant over two years to help find a less expensive way of growing cell-based meat, bringing it one step closer to commercial reality – and people’s plates.
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