May 4, 2023
Jacinta Bowler
Sophie Calabretto
Dr Sophie Calabretto is a mathematician specialising in fluid mechanics. She is Honorary Senior Lecturer at Macquarie University and Honorary Associate Professor, at the ACE Research Group, University of Leicester.
Lab-grown meat is coming in hot – and fast – as a sustainable, cruelty free alternative to regular meat.
But how is it made? And does it even taste any good?
In this episode of the podcast The Science Briefing, Dr Sophie Calabretto and Cosmos Magazine journalist Jacinta Bowler put cultivated meat to the taste test and run through some of the wild lab meat ideas manufacturers have in the works.
