As an increasing world population puts more and more pressure on natural resources, it has become more important than before to produce protein in a sustainable way. Cultivated meat is an innovative approach that allows real meat to be grown from animal cells, providing an additional source of protein alongside traditional livestock. In this interactive session, you will learn how cultivated meat is made from cells, explore the latest trends and technologies, and discover the benefits of cultivated meat. We will also address common myths and show how this new approach can be part of a safe, ethical, and sustainable food system.

This programme is organised in collaboration with Republic Polytechnic.

About the speaker:

Dr. Wong Kak Ming is a lecturer at the School of Applied Science, Republic Polytechnic, and former Head of Research at a cultivated meat company. He actively collaborates with industry to advance innovation in cultivated meat, focusing on culture media and cell lines. His work is dedicated to bridging the gap between research and practical applications in this emerging field.

Down to Earth:

Down to Earth Series unpacks pertinent sustainability topics and makes them accessible whatever your background. From demystifying the latest green buzzwords to illuminating the incredible biodiversity we live amongst, join us and grow your knowledge with experts as they give you the break down on all things green