A recipe for success: beefing up the taste of cultured meat with amino acids
Researchers from #UTokyo_IIS track and control levels of key flavor compounds in cultured beef.
Biohybrid Systems
Department of Mechanical and Biofunctional Systems
LIMMS/CNRS-IIS (IRL2820) International Collaborative Research Center
Mechano-Informatics : Graduate School of Information Science and Technology
Multi-Disciplinary Sciences (Life Sciences) : Graduate School of Arts and Science
Advanced Interdisciplinary Studies : Graduate School of Engineering