Prof. Jette Feveile Young

Jette Feveile Young focus her research in two directions: meat quality and biologically active components from food including biologically active components from e.g. vegetables or milk where model systems of e.g. muscle cells used. These competences have led to recent interest and funded projects in cultivated meat representing the interphase between meat science, sustainability, cell culture and nutrition. The research in cultivated meat focuses on the final product although also the production conditions and scale are investigated. An upcoming activity is the nutritional value of cultivated meat. It is evident that great achievements can be reached through meaningful collaborations across research fields that are complementary in nature. This driving force led to establishing the Nordic network on Cultured Meat in 2020, and the broader concept of cellular agriculture was validated with the Aarhus University funded Flagship initiative CellFood in 2022 bringing together food scientists, engineers, biotech, health, and food culture, initiating truly cross-disciplinary activities.