EXPERIENCE THE NEWEST HARVEST OF CELL CULTURED PRODUCTS AT THE WORLD’S FIRST CONFERENCE DEDICATED TO CELLULAR AGRICULTURE.
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NYC

#NewHarvest2017

OCTOBER 11 & 12, 2017

#NewHarvest2017

EXPERIENCE CELLULAR AGRICULTURE

#NewHarvest2017

PIONEER WORKS

About

EXPLORE THE OPPORTUNITIES, CHALLENGES, AND REALITIES OF CELLULAR AGRICULTURE AT NEW HARVEST'S SECOND ANNUAL CONFERENCE.

  • 1

    Who is New Harvest?

    New Harvest is the non-profit research institute that is funding open science in cellular agriculture through the New Harvest Research Fellowship program at universities around the world.

    www.new-harvest.org

  • 2

    What is Cellular agriculture?

    Cellular agriculture is the production of agricultural products like food (meat, milk, eggs); materials (leather, silk, bone); and more from cell cultures rather than whole plants or animals.

    Read More

  • 3

    What Can I Expect?

    Join us for 2 full days of programming — including a “Cell Ag 101” — and experience the latest developments in this exciting new field. Compelling talks and interactive exhibitions will present cellular agriculture's applications to food, materials, and more in an accessible and interdisciplinary manner.

    See Who's Speaking

Speakers

Speaker

Yuki Hanyu

Yuki Hanyu is an Oxford graduate with a PhD in Chemistry, and founder of the Shojinmeat Project and Integriculture Inc. During his PhD, Yuki worked in the field of nanofabrication, the study of manipulating atoms and molecules. The field spans surface science, organic chemistry and biochemistry.

After working as a post-doctoral research staff in Tohoku University for 2010-2012, Yuki worked as a research scientist for Systems Engineering Laboratory, Toshiba Research and Development Center for October 2012 - December 2014, developing battery-based electric energy storage systems as part of the public infrastructures team.

In 2015, Yuki founded Integriculture Inc., a registered company. The company aims to develop large-scale cell culture technology that ultimately leads to "in vitro meat."

Speaker

Danielle Gould

Danielle Gould is the founder of Food+Tech Connect, the site of record and world’s largest community for food tech and innovation, and co-founder and co-CEO of Alpha Food Labs, a food innovation lab. Since 2010, Danielle has been the leading voice for leveraging new technology, investment and business models to create a better food future. She is also a founding member of the Culinary Institute of America's Business Leadership Council and a member of the Google Innovation Lab For Food Experiences. Danielle was named one of Fast Companies' 'Most Creative People in Business' and one of Fortune and Food & Wine Magazines 'Most Innovative Women in Food.'

Speaker

Richard Fowler

Richard Fowler is from Te Puke, New Zealand, where he farms 600 hectares with his wife Amy and their 3 children. They produce grass fed milk and beef which they supply to farmer owned co-operatives. 

 

In 2016, Richard embarked on an agricultural scholarship through Nuffield New Zealand, which gave him the opportunity to look at the global food system. During his studies, Richard chose to focus in on what he calls "synthetic food." He has since produced a report entitled "Will It Have Legs? An Investigation Into Synthetic Food and the Implications for NZ Agriculture."

Speaker

Kate Krueger

Kate began working in cellular agriculture as an intern at Perfect Day Foods (formerly Muufri) developing strategies to make milk proteins. She has a background in protein biochemistry and cell biology, and completed her Ph.D. in May 2017.

 

While in graduate school, Kate created and instructed at Clones to Crystals, an 8-week undergraduate laboratory course covering the basics of cloning, protein purification, and crystallization trials. She also co-founded and ran Learn to Code, a data science bootcamp for women, teaching 50+ students the basics of data science and software development in Python. Her research focused on how insects use their immune systems to fight disease, particularly the biochemistry of thioester containing proteins (TEPs), a family of insect immune proteins. She has extensive research experience in biochemistry, structural biology, and cell biology.

 

Kate holds an M. Phil in Cell Biology from Yale University and an A. B. in Biochemistry from Mount Holyoke College, and is a proud native of Federal Way, Washington. She is can often be found hiking or brewing hard cider.

Speaker

Mark Post

Professor Mark Post first got involved in a Dutch government-funded programme investigating “in vitro meat” in 2008, when he was a professor of tissue engineering at the Eindhoven University of Technology. The programme had been initiated by Wilem van Eelen, an 86-year-old entrepreneur who held a long-time fascination for the possibility of culturing meat.

 

When the director of the programme fell ill, about mid-way through the programme, Post took over supervision of the PhD students. Motivated by the potentially high societal impact, he continued research even after the funding had ended in 2010.

 

Renewed funding by a private partner enabled the realisation of a project to create a processed meat product using muscle cells from a cow.

 

Professor Post received his medical degree from the University of Utrecht in 1982 and trained for a PhD in Pulmonary Pharmacology, graduating from the University of Utrecht in 1989.

 

He joined the KNAW Interuniversity Cardiology Institute of the Netherlands before being appointed full-time Assistant Professor in Medicine at Harvard Medical School, Boston, MA in 1996. Five years later, he moved with his lab to Dartmouth Medical School, Hanover, NH, and was appointed Associate Professor of Medicine and of Physiology.

 

In July 2002, Dr. Post returned to the Netherlands as a Professor of Vascular Physiology at Maastricht University and Professor of Angiogenesis in Tissue Engineering at the Technical University Eindhoven. Since January 2004 he has been Chair of Physiology and Vice Dean of Biomedical Technology at Maastricht University.

 

Mark is a co-founder and CSO of Mosa Meat.

Speaker

Kristin Ellis

Kristin Ellis leads scientific operations at Opentrons, a start-up making robots for biologists. She previously worked in scientific development and clinical trials for MD Anderson Cancer Center. Now her work is focused on making research more collaborative, reproducible, and accessible with open source lab robotics.
 
Aside from her work at Opentrons, Kristin is a member of the biohackerspace Genspace and an avid runner and reader. Her passions for open science, community projects, and creating opportunities for women in STEM have also motivated her to organize science hackathons in NYC and beyond.

Speaker

Illtud Dunsford

Illtud is a Farmer, Agri-Food Consultant and owner of Charcutier Ltd. Charcutier Ltd is a specialist meat processing business that derived from a farm diversification project. It supplies leading food halls such as Fortnum & Mason and Harrods and has been recognised by a number of awards, most notably as the Best Food Producer in the UK by the BBC Food and Farming Awards.

 

Illtud's consultancy work in the pig industry has led to collaborations with a number of academic institutions, most recently on feed trials with Harper Adams University and a DNA mapping study with IBERS, Aberystwyth University. Work in value-added meat production has involved securing EU Protected Food Name Status for Traditionally Reared Pedigree Welsh Pork TSG. He is Chair of Slow Food Cymru Wales and has worked with the Slow Food Foundation for Biodiversity to promote the Pedigree Welsh Pig breed across the the world. 

 

As a member of the WRAP Meat Working Group, Illtud is actively involved in reducing waste within the commercial meat industry and has recently worked with US philosopher Chef Dan Barber on the WastED London project. He is a board member for Hybu Cig Cymru, the red meat levy board for Wales and a board member for the Welsh Pig Project. He is a Nuffield Farming Scholar and his period of study led him to explore the possibilities of alternative proteins with a focus on cultured meat. Illtud is also a founding member of Cultivate, the UK forum for Cellular Agriculture and co-founder of biotech startup Cellular Agriculture Ltd.

Speaker

Kevin Chen

Kevin is the CEO and co-founder of Hyacinth Bio. Founded in 2014, Hyasynth is developing strains of yeast that have the ability to produce the active compounds of cannabis called cannabinoids. Despite the rapid growth of the medical cannabis industry, there is still limited access to products, and the quality and reliability of the current, plant-based supply chain is often poorly regulated. Patients, both young and old, need cannabinoid products that they can depend on. Hyasynth is creating a supply chain for cannabinoids that the industry can depend on, and more.

 

Aside from his work at Hyasynth, Kevin runs the community biology lab in Montreal called Bricobio, is a supporter and frequent judge at iGEM.

Speaker

Oron Catts

Oron Catts is the Director of SymbioticA, The Centre of Excellence in Biological Arts, School of Anatomy, Physiology and Human Biology, The University of Western Australia and a Professor at Large in Contestable Design at The Royal College of Arts, London.

 

He is an artist, designer, researcher and curator whose pioneering work with the Tissue Culture and Art Project which he established in 1996 is considered a leading biological art project. In 2000 he co-founded SymbioticA, an artistic research centre housed within the School of Anatomy, Physiology and Human Biology, The University of Western Australia. Under Catts’ leadership SymbioticA has gone on to win the Prix Ars Electronica Golden Nica in Hybrid Art (2007) the WA Premier Science Award (2008) and became a Centre for Excellence in 2008.

 

In 2009 Catts was recognised by Thames & Hudson’s “60 Innovators Shaping our Creative Future” book in the category “Beyond Design”, and by Icon Magazine (UK) as one of the top 20 Designers, “making the future and transforming the way we work.”

 

Catts interest is Life; more specifically the shifting relations and perceptions of life in the light of new knowledge and it applications. Often working in collaboration with other artists (mainly Dr. Ionat Zurr) and scientists, Catts have developed a body of work that speaks volumes about the need for new cultural articulation of evolving concepts of life.

 

Catts was a Research Fellow in Harvard Medical School, a visiting Scholar at the Department of Art and Art History, Stanford University, and a Visiting Professor of Design Interaction, Royal College of Arts, London. In 2012-2013 he set up a biological art lab called Biofilia - Base for Biological Art and Design, at the School of Art, Design and Architecture, Aalto University, Helsinki, where he was a Visiting Professor.

 

Catts’ ideas and projects reach beyond the confines of art; his work is often cited as inspiration to diverse areas such as new materials, textiles, design, architecture, ethics, fiction, and food.

 

Catts curated nine exhibitions, developed numerous artistic projects and performances. His work was exhibited and collected by museums such as MoMA NY, Mori art Museum, NGV, GoMA, Yerba Buena Center for the Arts, San Francisco, Ars Electronica, National Art Museum of China and more.

 

His work has been covered by The NY Times, Washington Post, Wired, New Scientist, Time, Newsweek and other TV, radio, print and online media.

Speaker

Uma Valeti

Uma is a cardiologist, entrepreneur, and the CEO and co-founder of Memphis Meats, a company working to produce meat directly from animal cells.

 

He has previously served as Director of Cardiovascular Imaging and Associate Professor of Medicine and Radiology at the University of Minnesota, and held leadership positions in the American College of Cardiology, American Heart Association, Society of Cardiovascular Computed Tomography and Society of Cardiovascular Magnetic Resonance Imaging. 

 

Dr. Valeti has extensive experience in building innovative programs, both in the medical and non-medical world, and advices early stage innovators, startups and nonprofit organizations. He has a strong interest in social entrepreneurship and innovation in developing programs and products to achieve sustainable development goals, and has cofounded or invested in several medical device and food tech startups. 

Speaker

Rebecca White

Dr. Rebecca White is the Vice President of Operations for Qualitas Health, Inc., a Texas-based food and nutrition company with headquarters in Houston, Texas. At Qualitas, Dr. White oversees all production staff, ensures on spec production from several facilities and leads the company’s applied R&D and technical programs. Dr. White has almost 10 years’ experience in the algae industry, having previously held the title of Director of Cultivation at Sapphire Energy, Inc. At Sapphire, she advanced algae harvesting and cultivation efforts that successfully demonstrated the commercial viability of using algae to produce fuels and other high-value products.

 

Dr. White’s specialties include the application of traditional agriculture principles to the domestication of algae as a crop, the establishment of field testing and process monitoring facilities and protocols and public/educational outreach on algae in general. Dr. White received her Ph.D. in Microbiology from Texas A&M University, where she was an NSF Graduate Research Fellow. She currently serves on the Algae Foundation’s Algae Academy K-12 project committee, and on the Board of Directors for the Algae Biomass Organization.

Speaker

Lauri Reuter

Dr. Lauri Reuter is an expert in plant biotechnology with a research background in utilization of cultured plant cells as a production platform for recombinant proteins. Now, he is introducing plants to the field of cellular agriculture. His team has designed a bioreactor concept for growing plant cells for food – fresh at home. 

 

Lauri received his Master´s degree at Wageningen University in the Netherlands and his doctoral degree in the University of Helsinki in Finland. He is based as a Research Scientist at the Technical Research Centre of Finland. In addition to his research, Lauri is a passionate science communicator and gets easily excited about the past and future of food - on this planet and beyond.

Speaker

Lisa Dyson

Dr. Dyson is the CEO of Kiverdi, a hard science company with a mission to develop innovations that go beyond traditional agriculture to help feed and power the world by using natural microbes to convert CO2 into proteins and oils. Dr. Dyson’s technical background began with a PhD in physics from MIT and has included research in bioengineering, energy and physics at Stanford University, UC Berkeley, Princeton University, UC San Francisco, and Lawrence Berkeley National Laboratories. Dr. Dyson was a Fulbright Scholar at the University of London, where she received a Master of Science degree, and has degrees in physics and mathematics from Brandeis University.

 

Dr. Dyson has broad business experience developing corporate strategies in a number of industries including in packaging, energy, automotive, chemicals, telecommunications, travel, and non-profits. While at The Boston Consulting Group, Dr. Dyson worked with executives at multi-national corporations to help them solve strategic business problems including cutting operational costs, expanding internationally, franchising, developing governance structures, designing effective organizations and developing market entry strategies. Dr. Dyson's entrepreneurial background began when she was on the founding team of an MIT start-up that received funding from Microsoft and later built and led a team that developed a technology that reached millions in volunteering campaigns.

 

Among her recent accolades, Dr. Dyson was honored this year by the San Francisco Business Times as “One of the Most Influential Women in the Bay Area” for a second year in a row and was given their “Forty Under 40” award for her leadership.

Speaker

Vince Sewalt

Vince Sewalt leads the Product Stewardship & Regulatory function for DuPont Industrial Biosciences in Palo Alto, CA. Vince focuses on creative ways to support innovation, foster product stewardship, drive advocacy for risk-based regulatory oversight while facilitating technology knowledge building and regulatory capacity building for emerging technologies and in emerging markets.

 

Vince is Chair of the Enzyme Technical Association (ETA) and is a BIO Board member. Noticeable advocacy contributions include the successful joint BIO/ETA petition to EPA for Tier 1 designation of Trichoderma reesei, ETA’s redirect of FDA/CVM to follow due process for establishing regulatory guidance impacting the renewable fuel ethanol industry, numerous presentations on safety & regulatory paradigms for microbial biotechnology to authorities in the US, Canada, Brazil, and China, as well as the NAS Biotechnology Committee on Future Products of Biotechnology and New Harvest. Most recently, Sewalt spoke at SB 7.0 about the future of Regulatory for SynBio. Sewalt is the lead author of the landmark enzyme GRAS review paper in ‘Industrial Biotechnology’ and has blogged for New Harvest.

Speaker

Mary Haderlein

Mary Haderlein started Hyde Park Group Food Innovation in 2002 to help clients develop stronger new product pipelines by connecting consumer insight to culinary-driven food and beverage design.

 

The foundation of the company is Mary’s background in strategy, research, and consumer marketing. After more than two decades working with multi-national food clients at worldwide communication firms such as Omnicom, WPP and Saatchi, Mary started Hyde Park Group to help channel top culinary and design talent into the new product stage-gate process.

 

Mary is an ardent advocate of a cross-disciplinary approach to problem solving. She takes great pride in surrounding herself with James Beard-winning and Michelin-starred culinary chefs, top design talent, and commercialization specialists to enlighten some of the most pressing issues facing today’s food clients.

 

Hyde Park Group is located in a 3800 sq. ft. demo kitchen in Chicago’s “foodie” West Loop, used as a workshop for chefs, food scientists, designers and clients to ideate, create and share.

Speaker

Paul Mozdziak

Dr. Paul Mozdziak, from the North Carolina State University College of Agriculture and Life Sciences, is an expert in animal cell culture techniques, transgenic animal production, and muscle biology.

 

Dr. Mozdziak is also the director of the physiology graduate program at NCSU. He holds a B.S. with honors and distinction from Cornell University, a MS and Ph.D. from the University of Wisconsin-Madison. Dr. Mozdziak developed and has taught the first vertebrate cell culture course at NCSU since 2001, and is associated with the NC State Biotechnology and the Biomanufacturing (BTEC) programs. His main area of expertise is studying avian myogenic cells using in vitro methodologies.

Speaker

Natalie Rubio

A member of the New Harvest family since 2013, Natalie Rubio is currently a New Harvest Cultured Tissue Fellowship recipient at Tufts University in Boston. She is developing edible scaffolds for cultured meat with the David Kaplan Lab in the Department of Biomedical Engineering. With the support of New Harvest and its team of research fellows, Natalie is eager to help progress cultured meat products from the bench to the belly within a matter of years. While observing muscle cells under a microscope is her primary interest, she is also a true crime podcast fanatic and bagel aficionada.

Speaker

Marie Gibbons

Marie Gibbons is a New Harvest Research Fellow and​ ​Physiology graduate student at North Carolina State University. ​ ​She began her research in​ ​Cellular​ ​Agriculture in May of 2016 and is focusing on large-scale production methods for cultured poultry products. Other projects include serum-free media formulations and plant-based scaffolding experiments. In the fall of 2016, she produced the first cultured poultry meat, and in the spring of 2017, she created a turkey/jackfruit nugget hybrid. She is excited to be able to incorporate both her passion for animal welfare and science into her research towards creating sustainable, healthy, and humane meat!

Speaker

Jess Krieger

Jess Krieger is a biomedical sciences PhD student at Kent State University and New Harvest research fellow.  She decided to pursue cultured meat research after learning in her undergrad about the environmental consequences and animal welfare issues surrounding the animal agriculture industry. Her work aims to improve the similarity of in vitro meat to meat from livestock. Jess uses a skeletal muscle tissue engineering strategy to culture pork, with major focuses on muscle fiber formation, vascularization, and bioreactor design for scale up of meat production. 

 

Jess became a New Harvest Fellow in 2016 and her project was subsequently funded in 2017. She has received additional awards from Kent State University and the Shuttleworth Foundation to represent New Harvest in its visiting scholars program as part of an international collaboration to grow in vitro meat in plant-based scaffolds at Dr. Andrew Pelling’s lab at the University of Ottawa. Jess has presented her in vitro meat research at conferences and universities across North America and Europe and recently gave a TEDx talk on the subject at her home university. In her spare time Jess works to support and empower women in the sciences through her involvement with the Scientista Foundation. 

MORE COMING SOON

Exhibitors

Exhibitor

Algama

ALGAMA aims to develop a sector of the future: micro-algae, a unique and sustainable superfood. 


Drawing on culinary savoir-faire and biotech, we create healthy and great-tasting everyday foods for all. 

Exhibitor

The Future Market

The Future Market is a conceptual grocery store that explores how we will produce and shop for the food over the next 25 years, to help food companies innovate more ambitiously today. Our goal is to envision what the food of tomorrow will look like today, through concept food products and experiences. We believe that to create better food for today, we have to think more ambitiously about tomorrow. The visions of the future that we create are all designed to stimulate and inspire the food industry into making products and services for today that are better for people, planet, and profit.

 

The Future Market is the brainchild of Studio Industries, a food design and innovation agency and Alpha Food Labs, both based in New York City.

Exhibitor

Yunwen Tu

Yunwen Tu is an industrial designer and a food designer. She is fascinated by people's eating behaviors, and translates our habits into design. Her awareness of gaps in food education has led her to design engaging experiences to unveil the unfamiliar aesthetics and science of food. 
Yunwen's display - Protein Fantasy - is a speculative project that questions our industrialized food systems that prioritize factory farming, which results in unsustainable practices. It re-creates a new living context and re-evaluating the definition of “form” for food. 

Exhibitor

Genspace

Genspace is the world’s first community lab—a place where anyone can learn and work on biotechnology. Since 2009, we have served the greater New York area by providing STEM educational outreach, classes for adults, cultural events, and a platform for science innovation at the grassroots level. 

Exhibitor

Bianca Datta

Bianca Datta is a PhD student at the MIT Media Lab studying materials (both how we can leverage them for technology and how we perceive them). She is part of the Object-Based Media group, in which she investigates how to create and transform interactive displays and interfaces. She is now exploring responsive, living material systems and biomaterials. Through her research, she hopes to build new materials and understand how dynamic or responsive technologies can promote wellbeing and sustainability. 

 

The Living Material Library presented here is an exploration the complex relationship between dynamic materials and living systems. Our work explores the ways in which intrinsic material properties may be functionally changed through environmental factors and, in turn, serve as dynamic substrates for living systems. We propose a reversible material system that allows for control of living interactions (much like a light switch). We are particularly interested in fluid material systems (such as electrorheological fluids) that transition from a liquid-like to a solid-like state when exposed to electric fields and currents. While other methods of cell intervention often rely on light, chemicals, or temperature, here we explore substrate material properties as inputs for organisms.  Our library may allow for more directed inquiry into specific cell processes. This project is a joint effort with Sunanda Sharma of the MIT Media Lab.

 

In her spare time, Bianca develops and organizes programs for graduate women, and mentors students in undergraduate living communities as a Graduate Resident Tutor and as a mentor for Minds Matter Boston.  She is an advocate for science communication, and spent this summer working as a journalist at NOVA (PBS).

Exhibitor

Geltor

Geltor Inc. designs, makes and develops customizable protein products. We combine machine learning, synthetic biology, fermentation and materials science to create functionally-superior and sustainably-made protein-based materials. Our first product is tunable collagen, a valuable biomaterial ($3+B global market). The growing demand for animal-free collagen products is driven by the inconsistency of animal-derived materials, the inability to tune their properties, and changing consumer preferences. Further, the rapidly increasing demand for collagen-based products in certain markets has unmasked the need for a sustainable and scalable collagen manufacturing platform. We are launching collagen-based products in the R&D, cosmetics & personal care, and food & beverage markets which solve these pain points for businesses and consumers.

Exhibitor

Finless Foods

Finless Foods is a San Francisco-based cellular agriculture startup founded in 2017. Its mission is to develop and mass manufacture pioneering marine animal food products for human consumption. Using cellular agriculture methods, Finless Foods aims to prevent the environmental devastation currently caused by industrial fishing and aquaculture. They hope to create a kinder, more efficient, and more sustainable food system for everybody.

Exhibitor

Shojinmeat Project

The Shojinmeat Project is an interdisciplinary, open-source citizen science project aimed at the development of cultured meat in Japan. The project consists of a number of volunteers working in a variety of "clusters" in both scientific and non-scientific subject areas, in order to establish cellular agriculture as a discipline. Additionally, the Shojinmeat Project launched the startup Integriculture Inc.

Exhibitor

Jess Krieger

Jess Krieger is a biomedical sciences PhD student at Kent State University and New Harvest research fellow.  She decided to pursue cultured meat research after learning in her undergrad about the environmental consequences and animal welfare issues surrounding the animal agriculture industry. Her work aims to improve the similarity of in vitro meat to meat from livestock. Jess uses a skeletal muscle tissue engineering strategy to culture pork, with major focuses on muscle fiber formation, vascularization, and bioreactor design for scale up of meat production. 

 

Jess became a New Harvest Fellow in 2016 and her project was subsequently funded in 2017. She has received additional awards from Kent State University and the Shuttleworth Foundation to represent New Harvest in its visiting scholars program as part of an international collaboration to grow in vitro meat in plant-based scaffolds at Dr. Andrew Pelling’s lab at the University of Ottawa. Jess has presented her in vitro meat research at conferences and universities across North America and Europe and recently gave a TEDx talk on the subject at her home university. In her spare time Jess works to support and empower women in the sciences through her involvement with the Scientista Foundation. 

Exhibitor

Santiago Campuzano

Santiago Campuzano holds a B.Sc in Food Science from the University of British Columbia. He joins New Harvest this fall as a Research Fellow, beginning his M.Sc in Biology under Dr. Andrew Pelling at the University of Ottawa this September.

 

What if we could turn our produce into biocompatible scaffolds? Well… When I open my fridge, I see scaffolding material. Part of the upcoming New Harvest research at the Pelling Lab will aim to develop an extracellular matrix replacement by decellularizing Asian pear, carrot, rose petal, asparagus and mushrooms. Decellularized mirepoix in the lab!

 

As a food scientist, I wish to apply my knowledge of food preservation and processing in order to achieve a more biocompatible scaffold from the previously mentioned “raw materials.” We will aim to produce a scaffold with resembling biochemical and mechanical characteristics, such as those of the muscle ECM.

 

My poster will include results from New Harvest Research Fellow Jess Krieger’s prior research at the Pelling Lab, where she began work on decellularized celery. The poster will also include expected results, a brief summary of the forthcoming objectives, including the development of serum free medium; and mechanical stimulation on the DIY scaffold to further mimic skeletal muscle ECM.

Exhibitor

Viktor Maciag

Viktor Maciag is a recent graduate from Tufts University with a degree in Biomedical Engineering. There he worked in the Kaplan lab, originally with the Neural Group working to create a scaffold for a model of a three-dimensional interconnected neuronal network grown from human induced pluripotent stem cells. Viktor then applied his cell culture and model experience to create an edible and safe scaffold to support the growth of avian muscle tissue for his Senior Capstone Research Project. Viktor worked with New Harvest Research Fellow Natalie Rubio and characterized and evaluated a chitosan based scaffold for turkey myoblast attachment, development, and growth. 

MORE COMING SOON

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  • Ticket Information

    Regular Admission to #NewHarvest2017
  • Price

  • $350
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  • $10.45

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Sponsors

New Harvest would like to thank all of its sponsors for their generous donations, and for making this event possible.