Ali Khademhosseini PhD ’05 founded Omeat, a cell-cultivated meat startup, which aims to provide sustainable meat without sacrificing an animal, reports Larissa Zimberoff for Fast Company. “Omeat takes cell biopsies from their cows and uses that to grow muscle cells in the lab, in steel-tank bioreactors that allow the cells to proliferate,” explains Zimberoff.
Ali Khademhosseini PhD ’05 founded Omeat, a cultivated meat startup that “enables the cultivation of any meat in a way that is orders-of-magnitude more sustainable and humane than the conventional approach,” reports Christine Hall for TechCrunch.
The theory that a woodpecker’s brain is protected due to the tiny size and weight, originally suggested by Prof. Lorna Gibson, was confirmed by University of Antwerp researcher Sam Van Wassenbergh, reports Jon Hamilton for NPR.
Writing for STAT, Prof. Susan Silbey and Prof. Ruthanne Huising of Emlyon Business School make the case that to prevent lab leaks, there should be a greater emphasis placed on biosafety. “The global research community does not need more rules, more layers of oversight, and more intermediary actors,” they write. “What it needs is more attention and respect to already known biosafety measures and techniques.”