A team of researchers from Instituto Superior Técnico and iBB has made a groundbreaking achievement by creating sea bass fillets in a laboratory using 3D bioprinting technology.
This innovative project, which began as an idea from Bioengineering PhD student Diana Marques in 2019, has now grown into a significant research initiative.Initially focused on creating lab-grown sushi, the project quickly evolved. The team, led by Professor Frederico Ferreira, has expanded from just four members in 2020 to about 15 researchers today. Their efforts have paid off, allowing them to produce fillets up to six centimeters thick, with a texture and smell closely resembling that of real fish.
The research isn’t just a scientific triumph; it also has the potential to address environmental concerns. Lab-grown fish and meat could offer a more sustainable alternative to traditional livestock and fishing industries, reducing the environmental impact and eliminating the need to sacrifice animals.
As the project continues, the researchers hope to pave the way for more sustainable food production methods, offering a glimpse into what the future of food could look like.