Dr Eirini Theodosiou and Dr Jason Thomas at Aston University are conducting research into lab-made or cultivated meat, both exploring the creation of the meat and the psychological impact of the product.
Dr Eirini Theodosiou, senior lecturer in the School of lnfrastructure and Sustainable Engineering, focuses on ways to produce enough cell mass to create the meat. Meanwhile Dr Jason Thomas’ work explores the psychology behind supporting people to accept lab-made food.
The research comes as current trends indicate that demand for animal-based foods will increase by 70% in 2050 to feed the predicted 9.8 billion people.
Dr Theodosiou said: “Cultivated or lab grown meat offers a safer, more sustainable and animal cruelty-free alternative for consumers. It is a very young industry trying to replace traditional meat production methods however, with 800 million people worldwide suffering from hunger and malnutrition, it is a viable option.”
“In addition, the livestock industry is responsible for 12-18% of the total greenhouse gas emissions and is a cause of deforestation. Increased meat production and factory farming are the topmost likely causes of the next pandemic due to the extensive use of antibiotics and increasing emergence of zoonotic diseases.”
Dr Thomas said: “It is a relatively new food technology, and much work still needs to be done to make it affordable and on a massive scale. We are interested in finding out what factors can influence consumer purchase of and consumption of lab-made meat.”
The event is organised by Aston University and Café Artum at Hockley Social Club as part of the Society matters LIVE series.
Free tickets are available at https://www.eventbrite.co.uk/e/lab-made-meat-on-the-menu-tickets-464161147487?aff=ebdsoporgprofile