UCL student explores edible scaffolds for cultivated meat at European research conference

Cultivated Meat & Seafood

UCL student explores edible scaffolds for cultivated meat at European research conference

Rafaela Sousa

3 November 2025

UCL student explores edible scaffolds for cultivated meat at European research conference

University College London (UCL) biochemical engineering student Ayaan Shah has presented research on edible hydrogel scaffolds for cultivated meat at the European Laidlaw Foundation Conference held at Durham University.

Over the summer, Shah worked with Ben Dages and Petra Hanga at UCL Biochemical Engineering on designing and optimising edible scaffolds intended to give cultivated meat realistic structure.

The team explored alginate–pectin hydrogel fibres crosslinked with calcium chloride (CaCl₂), using a Büchi cell encapsulator to fine-tune flow and nozzle parameters for controlling fibre morphology and alignment – key to guiding myoblast growth.

The aim of the research was to develop food-safe, scalable scaffolds that could help improve the texture and structural integrity of cell-based meat.

Shah presented the project across three days of poster sessions at the Laidlaw Foundation event, where his work was shortlisted for a Highly Commended Poster Award by the Taylor & Francis Group.

Reflecting on the experience, Shah described the project as “one of the most fascinating (and occasionally chaotic) projects I’ve worked on so far,” adding that it offered “a real glimpse into the potential of cellular agriculture – a field that blends innovation, sustainability and ethics in a way few others can.”

The Laidlaw Foundation programme supports undergraduate researchers across Europe through mentorship, leadership development and funding. Shah also credited the Foundation, UCL’s Laidlaw 2025 cohort, and mentors Hanga and Dages for fostering a “supportive and inspiring environment” throughout the research.

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