Keynote reinventing meat using technology to preserve the planet

Industrial meat production is increasingly called into question for environmental, health or ethical reasons. Using this intensive production model, we won't be able to meet the future demand for animal proteins of the nearly 10 billion human beings that will live on this planet by 2050. Rather than changing our eating habits, can we instead change the way we produce our meat.

TU Delft alumna Dr ir Nadine Bongaerts will introduce you to the world of cultured meat. Gourmey's goal is to develop delicious and sustainable meat from a single animal cell and massively reduce the environmental impact. Facing both technical, and political challenges, they aim to reinvent the most controversial French delicacy: foie gras! 

Programme: 

19.50 - 20.00 "Doors open" of the online event, so we can start on time.

20.00 - 20.10 Welcome and introduction.

20.10 - 20.40 Keynote by Nadine Bongaerts.

20.40 - 21.00 Q&A and there will be room for an interactive discussion.