Recently, the Chinese Society of Food Science and Technology (CSFT) organized experts in Nanjing to evaluate the results of "Key Technology of Pork Pilot Production by Cell Culture", which was jointly completed by Nanjing Zhouzi Future Food Science and Technology Company Limited (hereinafter referred to as "Zhouzi Future") and Nanjing Agricultural University. The evaluation was conducted by Academician Sun Baoguo of Chinese Academy of Engineering, Academician Wu Qingping, Academician Ren Fazheng, Academician Xie Mingyong, Academician Jin Zhengyu, Honorary President of Chinese Society of Food Science and Technology Meng Suho, Deputy Director of National Advisory Committee on Food and Nutrition Jia Zhinren, Honorary President of China Biofermentation Industry Association Shi Weichen, Executive Vice-President of Chinese Society of Food Science and Technology Shao Wei, and President of Tianjin University of Science and Technology Lu Fuping, Li Ning, Director of the National Center for Food Safety Risk Assessment, Ding Gangqiang, Chief Expert of Nutrition of the Chinese Center for Disease Control and Prevention (CDC), Wang Xichang, Professor of Shanghai Ocean University, and Wang Shuo, Professor of Nankai University, made up the Expert Committee of 14 experts.
The expert members visited the cell culture meat R&D and production platform of ZHOUZI Mirae, and watched the video of cell culture pork production in a 500L bioreactor on site. After the visit, the expert members tasted the cell-cultured pork chops of ZHOUZI FUTURE and highly praised the taste and flavor of the products.
At the evaluation meeting, the expert members listened to the technical report of the project, reviewed the information of the project results, and after questioning and discussion, the expert committee considered that the results have three breakthroughs, firstly, the establishment of the domestication method of seed cells from adherence culture to carrier-free suspension culture, and the construction of suspension culture seed cell lines suitable for industrialized scale-up production, which breaks the technical bottleneck of the long-term lack of industrial-grade suspension culture cell lines in the field of cell-cultured pork. The second is the creation of a serum-free medium research and development platform for cell culture meat based on the combination of high-throughput screening and artificial intelligence, and the development of a low-cost food-grade serum-free medium, which breaks the technical problem of the lack of serum-free medium in the production of cell culture pork; the third is the establishment of the first step-by-step scaling-up production process for cell culture pork, which is 125mL→1L→5L→50/80L→200/500L, and completes the cell culture production process for cell culture pork. Thirdly, the first step-by-step scale-up production process of 125mL→1L→5L→50/80L→200/500L was established, and the scale-up production of cell-cultured pork without carrier suspension in 500L bioreactor was completed, thus the key technology of cell-cultured pork pilot production was conquered. The overall technology of the project results is at the international leading level.
