Santiago Campuzano

New Harvest | University of Ottawa

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.