Protein is an integral part of the human diet. But as concerns over food security and the environmental impact of traditional agriculture increase, is it time we embraced ‘lab-to-plate’ meat?

Cultured meat is an alternative method of protein production. Grown from animal cells, it is effectively real meat without the need to farm, and slaughter, animals. We are still a long way from seeing a cultured steak appear on our dinner tables, however, basic forms of cell-based mince products can be found in supermarkets abroad. More varied and better-tasting meat is sure to follow with increasing interest from the scientific community, industry, investors, regulatory bodies and consumers. This talk will discuss the technology behind cultured meat, and the opportunities and threats that this potentially disruptive technology could bring to Aotearoa New Zealand. 


Dr Laura Domigan is based in the Department of Chemical and Materials Engineering at the University of Auckland. Laura was born and raised in New Zealand and is a biologist by training. Her research is focused on sustainably sourced proteins – including engineering new protein biomaterials for surgical use, and cell-based meat production. 

Prior to returning to New Zealand in 2015, Laura was a post-doctoral research fellow at Tufts University, in the United States. She enjoys spending time in nature, cooking, and home fermentation projects. 

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Last updated: 13 July 2022