Cultivated Meat Consortium

The UC Davis Cultivated Meat Consortium (CMC) builds on university strengths in biotechnology, agriculture, food science and bioprocessing. The CMC is an interdisciplinary group of scientists, engineers, entrepreneurs, and educational experts in platform technologies and research approaches enabling cultivated meat and high value protein production for use in sustainable food systems.  

Established in the fall of 2019, the CMC is the first cultivated meat and alternative protein research and training ecosystem to receive federal and state funding in the United States.  The team includes researchers from six colleges and eleven departments across UC Davis campus tackling pre-competitive and commercial challenges.  

Consortium Leadership
 

kara leong portrait

Executive Director Kara E. Leong
UC Davis Cultivated Meat Consortium

Leong manages the overall program, strategic partnerships, and external relations for the UC Davis Cultivated Meat Consortium (CMC).  Please direct all CMC inquiries to keleong@ucdavis.edu

 

 

 

 

 

david block portrait

Professor David Block
Ernest Gallo Endowed Chair in Viticulture & Enology

Department of Chemical Engineering

Dr. Block is the Cultivated Meat Consortium Research Lead.

 

 

 

 

 

denneal jamison mclung portrait

Dr. Denneal Jamison-McClung
UC Davis Biotechnology Program

Dr. Jamison-McClung is the Education & Workforce Training Lead.

 

 

 

 

 

 

Consortium Organization and Activities

  • Interdisciplinary and Collaborative Research 
  • Academic Coursework and Technical Training 
  • Scientific Communication and Publication 
  • Industry Education, Partnership, and Engagement 
  • Public Outreach and Events