Cellular Agriculture

What is Cellular Agriculture?

Cellular agriculture is an innovative, interdisciplinary field of science focused on producing agricultural products like food (e.g. meat, milk, eggs) or materials (e.g. leather, silk, bone) from the cellular level through biotechnology – via cell culture, fermentation or other means.

Cellular agriculture is a new application of biotechnology aimed at producing additional animal protein cultivated from cell cultures to feed the growing world population.

These novel methods require many years of additional research and development before commercial products resembling traditional poultry products will be available.

Why Cellular Agriculture?

Poultry is North Carolina’s top agricultural commodity – the Prestage Department of Poultry Science’s involvement in this nascent field supports NC’s leading edge in agricultural innovation.

New Harvest

In the spring of 2016, New Harvest provided Paul Mozdziak’s lab with its first academic research support for initial research into cultured poultry muscle cells for food production.

New Harvest is a 501(c)(3) non-profit organization which has played an active role in engaging scientists, meat industry experts and agricultural producers in its early stage (i.e. pre-commercial), open academic research in cellular agriculture.

 

 

Cellular Agriculture at NC State

Paul Mozdziak

PDPS faculty member Paul Mozdziak is leading cellular agriculture work at NC State University. Mozdziak has been recognized internationally as an expert in the areas of Poultry Muscle Biology and Poultry Meat Science.

Mozdziak is making a significant contribution to the foundational scientific understanding of this field, which may lead to a scalable production practice that will offer an additional way of providing poultry protein as a supplement to classical production methods.