Learn more about in vitro meat

The first in vitro meat symposium will be held at Ås, Norway, 9-11 April, 2008.

In vitro meat is "meat" that is artificially produced in a laboratory. In vitro meat has gained a growing interest among environmentally concerned scientists.The two main goals of the symposium are to identify and discuss the key scientific challenges that need to be solved and to formalize an organizational structure capable of binding together the various efforts as well as facilitating the funding of necessary activities.

The symposium is organised by the In Vitro Meat Consortium that was established after a workshop at the Norwegian University of Life Sciences in June, 2007. The In Vitro Meat Consortium is an international alliance of environmentally concerned scientists striving to facilitate the establishment of a large-scale process industry for the production of muscle tissue for human consumption. At the first international symposium on April 9-11, 2008, the consortium’s organizational structure will be determined.

Hosts for the symposium are Nofima Food, Matforsk AS – Food, Fisheries and Aquaculture Research, Norway and UMB – Norwegian University of Life Sciences.

Related content