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Recently, the Chinese Society of Food Science and Technology organized experts in Nanjing to evaluate the results of the “Key technologies of Cell culture pork pilot production” jointly completed by Nanjing Zhouzi Future Food Technology Co., LTD. (referred to as “Zhouzi Future”) and Nanjing Agricultural University. The results were evaluated by Academician Sun Baoguo of the Chinese Academy of Engineering, Academician Wu Qingping, Academician Ren Fazheng, Academician Xie Mingyong, Academician Jin Zhengyu, and Meng Suhe, honorary director of the Chinese Society of Food Science and Technology, Jia Zhilin, deputy director of the National Food and Nutrition Advisory Committee, Shi Weichen, honorary director of the China Biological Fermentation Industry Association, Shao Wei, Executive Vice chairman of the Chinese Society of Food Science and Technology, Tianjin A total of 14 experts, including Lu Fuping, President of the University of Science and Technology, Li Ning, director of the National Center for Food Safety Risk Assessment, Ding Gangqiang, chief expert in nutrition of the Chinese Center for Disease Control and Prevention, Wang Xichang, professor of Shanghai Ocean University, and Wang Shuo, professor of Nankai University, formed the expert committee.
The expert committee visited Zhou Zi’s future cell culture meat research and development and production platform, and watched the production documentary video of cell culture pork in 500L bioreactor on the spot. After the visit, the expert committee tasted Zhou Zi’s future cell culture pork chop products and spoke highly of the taste and flavor of the products.
