Mark Post of Mosa Meat - Green Queen in Conversation: Cultivated Meat Pioneers

In the fifth episode of Green Queen in Conversation: Cultivated Meat Pioneers, Sonalie Figueiras talks to arguably the original pioneer of cultivated meat himself, Dr. Mark Post, Chief Scientific Officer and co-founder of Mosa Meat, based in the Netherlands. This interview was recorded on the 10th year anniversary of when Dr. Post and his team presented the first-ever cultivated meat beef burger to the world, an event that set the course for the industry and truly changed the future of food and what was deemed possible in terms of how we produce meat. Dr Post remains one of the key voices for the future of the industry and in this conversation, he shares a decade’s worth of insights, learnings and inspiration.

About Dr. Mark Post

Mark Post is an MD, PhD and professor of Sustainable Industrial Tissue Engineering at Maastricht University. His main research includes the engineering of tissues for medical applications and consumer products, which has led to the development of cultured beef from bovine skeletal muscle stem cells. In August 2013, he presented the world’s first hamburger from cultured beef. He is CSO and co-founder of two companies, MosaMeat and Qorium that will commercialize cultured meat and cultured leather.

About Mosa Meat

Mosa Meat is a global food technology company pioneering a cleaner, kinder way of making real beef. Our founders introduced the world’s first cultivated beef hamburger in 2013, by growing it directly from cow cells. Founded in 2016, Mosa Meat is now scaling up production of the same beef that people love, but in a way that is better for people, animals, and the planet. A diverse and growing team of 165 food-loving problem-solvers, we are united in our mission to fundamentally reshape the global food system. Headquartered in Maastricht, The Netherlands, Mosa Meat is a privately held company backed by Blue Horizon, Bell Food Group, Nutreco, Mitsubishi Corporation, Leonardo DiCaprio and others. 

For more information, please visit mosameat.com.