Scientists bring cultured meat closer to your kitchen table

Researchers at UCLA have created an edible particle that helps make lab-grown meat, known as cultured meat, with more natural muscle-like texture using a process that could be scaled up for mass production.

Collaboration shapes extracellular vesicle retention strategy

Leveraging unique expertise in the spirit of collaboration is one of Carnegie Mellon University's formulas for success. Over the past three years, Phil Campbell and Xi (Charlie) Ren partnered on research related to spatial ...

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