Expertise: Innovation, Corporate Engagement, Tissue Engineering, Mammalian Cell Culture, Culture Media Development.
Short Bio:
Gonçalo is a mission-driven cultivated meat researcher and PhD student at IST in Prof. Frederico's lab looking into innovation systems in cellular agriculture as part of a EU-wide project in cultivated meat and seafood (FEASTS) where he is developing tools and resources to track scientific innovation in the industry. Gonçalo holds an MSc degree in Biotechnology and a BSc in Marine Biology, and has worked in alternative proteins since 2019 where he first developed a cultivated seafood start-up idea at IST. Some of his recent roles include Scientific Advisor for biomass fermentation start-ups, as a Research Fellow at The Good Food Institute and more recently as a Media Development Scientist at Oxford-based cultivated meat company Ivy Farm Technologies.
Research Focus:
Innovation systems in Cellular Agriculture. Technologies for Sustainable Food Production.
FEASTS: Fostering European cellular Agriculture for Sustainable Transition Solutions (ID: 101136749)
Bomkamp, C., Skaalure, S. C., Fernando, G. F., Ben‐Arye, T., Swartz, E. W., & Specht, E. A. (2022). Scaffolding biomaterials for 3D cultivated meat: prospects and challenges. Advanced Science, 9(3), 2102908.
Bomkamp, C., Musgrove, L., Marques, D. M., Fernando, G. F., Ferreira, F. C., & Specht, E. A. (2023). Differentiation and maturation of muscle and fat cells in cultivated seafood: Lessons from developmental biology. Marine Biotechnology, 25(1), 1-29.