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Taylor’s University and Cell AgriTech Forge Partnership in Driving Sustainable Food Innovation

In an exciting development bridging academia and industry, Taylor's University has embarked on a pioneering journey with Cell AgriTech Sdn Bhd, through official signing a Memorandum of Agreement (MOA). This landmark partnership, marked by an industry-academia research grant of RM45,792 heralding a new era of innovation and collaboration in Malaysia's cultivated meat sector.

The MOA, signed by Professor Dr. Barry Winn, Vice Chancellor and President of Taylor’s University, alongside Mr. Jason Ng, Director and Vice President of Cell AgriTech Sdn Bhd, witnessed by Prof. Dr. Neethiahnanthan Ari Ragavan, Executive Dean, Faculty of Social Sciences and Leisure Management, Taylor’s University and Ms. Ng Shi Jing, Validation Manager of Cell AgriTech Sdn Bhd. This MOA cemented a collaboration poised to drive significant advancements in research and development within the burgeoning cultivated meat industry.

Cell AgriTech is the first cultivated meat company in the country, bringing a sustainable and delicious alternative to traditional meat products. The current global food systems cannot provide a sustainable, healthy diet for the world’s growing population. Their dietary preferences for livestock-based food contribute to huge greenhouse gas emissions. However, biotechnology can deliver sustainable solutions by transforming the food and agricultural sector. Cell AgriTech primarily focuses on scaling up and manufacturing, which is their primary expertise. They aim to be one of the most cost-efficient cultivated meat companies in the world.

This partnership not only signifies a major step forward in the synergy between academic research and industry application but also showcases the commitment of both entities to spearhead sustainable food production solutions. This initiative represents a unique convergence of culinary science and technology, aiming to unlock new possibilities in food production, and to make substantial contributions to the fields of food and nutrition security.

Under the leadership of Assoc. Prof Dr. Chong Li Choo, Associate Professor from the School of Food Studies & Gastronomy at Taylor’s University, a dedicated team of Final Year Project students from the Bachelor of Science (Hons) in Culinology programme will delve into critical research focused on the acceptance of cultivated meat among Malaysians and the innovation potential within the cultivated fish products domain.

By exploring and enhancing the acceptance and innovation of cultivated meat products, this collaboration aims to lay the groundwork for more sustainable food production practices in Malaysia and beyond. The outcomes of this research are eagerly anticipated, as they promise to offer valuable insights into consumer preferences and innovative approaches to cultivated meat production, potentially revolutionizing the food industry.

This groundbreaking partnership between Taylor's University and Cell AgriTech underscores the importance of collaborative efforts in advancing scientific research and technological innovation. As we move forward, the insights and developments emerging from this collaboration are expected to play a pivotal role in shaping the future of food sustainability, not only in Malaysia but on a global scale.


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