Designing Semi-Living Products
summary
A survey of concrete projects and failures: creation of semi-living worry dolls grown in a public lab, 3D‑printed scaffolds and a microgravity bioreactor to shape tissue, early in‑vitro frog steaks eaten in 2003 that had jelly texture, lab‑grown leather that overgrew its scaffold and required shutdown at a MoMA show, and companies like Modern Meadow taking $20M VC to scale meat and leather. Key barriers named are fetal calf serum feedstock, texture and exercise of muscle, contamination and high cost.
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chapters (14)
- 0:00Introduction
- 2:44Michael John Gorman
- 11:42Semiliving Meat
- 13:22Frog Steaks
- 15:01Insect Soup
- 16:24Leather
- 18:19Michael Johns Role
- 21:47In Vitro Meat
- 22:47The Engineering Mindset
- 23:50Biological Systems
- 25:12Predicting Reality
- 29:53Safety
- 32:39In silico
- 34:53Whats holding it back
