The Stem Cell Podcast

Ep. 78: “Stem Cell Burger” Featuring Dr. Mark Post

Nov 8, 2016
Dr. Mark Post, a vascular physiology professor who built the world’s first lab-grown hamburger, walks through scaled cultured meat. He explains microcarriers, bioreactors, turning cells into fibers and making food-safe fat. They debate cost projections, environmental benefits, regulatory hurdles, and how this tech could reshape food systems and drive medical cell-culture advances.
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INSIGHT

Mass Production Cuts Cost Dramatically

  • Mark Post estimates mass-produced cultured beef could cost about $10 per burger if scaled to large bioreactors.
  • The $300,000 original patty reflected setup costs, not per-unit production at scale.
ANECDOTE

From Vascular Grafts To Burgers

  • Mark Post started in vascular tissue engineering and shifted to edible cultured meat after meeting an enthusiastic advocate.
  • He adapted his lab expertise in blood vessels to build the first cultured hamburger.
ADVICE

Scale Using Microcarrier Bioreactors

  • Scale cultured meat in large bioreactors with microcarriers to reach commercial cell densities.
  • Use established adherent-cell microcarrier methods to transition from petri dishes to industrial production.
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