Their employer, UPSIDE Foods, made history on June 21 when the USDA gave it the first approval to distribute cell-cultivated chicken to restaurants and grocery stores.
. Even Burger King debuted an Impossible Whopper in 2019. Now, the pioneering cell-cultivated meat industry hopes to find similar success.
Dr. Jessica Joslin and Daniel Davila are CSU grads who are at the forefront of the cell-cultivated meat industry.Davila, who received his Master of Science in Food Science and Human Nutrition from CSU in 2019, believes in the moral benefits of alternative protein. “Before CSU, I spent the early part of my career developing meat and seafood products for large food service brands.
Both Davila and Joslin cite the flexibility and broadness of CSU’s curriculum as significant factors in their career success today. “Cumulative exams and literature seminar milestones ensured that one understood many fields in chemistry across a broad range of applications,” Joslin notes. “Professors were available to answer questions relating to any of these milestones. ...
This is just the beginning for UPSIDE’s chicken. “My team is responsible for the bench prototype development of all the products we make," Davila says."With our first, premium chicken filet product out into the market, we are focusing on some common further processed meat items like sausages, meatballs, patties and more." Plans to develop beef and seafood are in the works, as well.
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