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November 12, 2026
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SHOJI TAKEUCHI
JAPAN
Apr 21, 2025
New method developed to make cultured meat thicker
By incorporating hollow fibers into the cell culture process, the team succeeded in creating meat that was about 1 centimeter thick and weighed about 11 grams.
JAPAN
/
Science & Health
Jul 18, 2024
Say cheese: Japanese scientists make robot face ‘smile’ with living skin
Researchers at the University of Tokyo grew human skin cells in the shape of a face and pulled it into a wide grin, using embedded ligamentlike attachments.
JAPAN
/
Science & Health
Feb 2, 2023
Japanese researcher pushes the boundaries of lab-grown ‘real’ meat
Numerous hurdles will need to be overcome before such meat is commercially available, including technological, social and legal barriers.
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