Ning Xiang, PhD

Area of Study / Keywords

Cellular Agriculture Cultivated Meat Alternative Protein Biomaterial

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About

Degree

PhD, Purdue University, West Lafayette, USA

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Research

Cellular agriculture is an innovative field focused on producing animal-derived products, like meat, dairy, and eggs, without traditional animal farming. By using cell culture and tissue engineering techniques, cells are cultivated and grown in controlled environments to replicate the structure and taste of animal products. Cellular agriculture offers significant potential to address environmental, ethical, and food security challenges while providing sustainable alternatives to conventional animal-based foods.

Research Interest

The focus of my research lies in advancing cultivated meat technology, beginning with the culture of animal cells in a nutrient-rich medium to replicate the texture and structure of conventional meat.

1. Cell Line Development: Establish stable cell lines from various animal species, tailored for cultivated meat. Investigate cell metabolism and flux for optimal growth.
2. Media Optimization: Refine culture media to meet specific cellular nutritional requirements. Develop recycling systems to reduce waste and cost.
3. Biomaterials for Scaffolds: Explore edible, biocompatible scaffolds to mimic the extracellular matrix and support structured tissue growth, essential for mimicking meat texture.
4. Bioreactor Design and Bioprocess Engineering: Create novel bioreactors with enhanced cell density, nutrient delivery, and oxygenation to achieve efficient and sustainable large-scale production.
5. Food Properties and Safety Assessment: Analyze and improve the flavor, texture, and nutritional value of cultivated meat. Develop food safety assessment protocols for this novel food ingredient.

I am looking for highly motivated students and postdoctoral researchers to join my research group and form a multidisciplinary team working in the cutting-edge areas of cellular agriculture. Applicants with strengths in cell biology, biomaterials, tissue engineering, chemical engineering, nutrition, sensory analysis, bioprocess engineering, and related fields in future foods and food innovation are encouraged to apply. For details about graduate programs at AFNS, please visit AFNS Graduate Programs, and feel free to email me with your research interests and relevant background.

AFNS 581 - Advanced Foods

Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Not to be taken if credit received for NU FS 481. Prerequisites: NU FS 374 and 3 units BIOCH or consent of instructor.

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NU FS 481 - Advanced Foods

Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Prerequisites: NU FS 374 and 3 units in BIOCH.

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Browse more courses taught by Ning Xiang

Simin Feng, Siqing Dai, Zhengxun Wei, Jing Wang, Ning Xiang, Ping Shao

Food Hydrocolloids. 2024 August; 10.1016/j.foodhyd.2024.110017

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Yue Li, Ning Xiang, Yuyan Zhu, Ming Yang, Chenchen Shi, Yunan Tang, Weijun Sun, Kuichuan Sheng, Donghong Liu, Ximing Zhang

Trends in Food Science & Technology. 2024 May; 10.1016/j.tifs.2024.104439

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Peilong Sun, Jiujie Xia, Chengchen Guo, Ximing Zhang, Zhengxun Wei, Ning Xiang

Food Hydrocolloids. 2024 January; 10.1016/j.foodhyd.2023.109290

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Ning Xiang, Ximing Zhang

Nature Reviews Bioengineering. 2023 May; 10.1038/s44222-023-00075-z

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eLife. 2023 January; 10.7554/eLife.82120

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Food Hydrocolloids. 2023 January; 10.1016/j.foodhyd.2023.108627

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ACS Applied Materials and Interfaces. 2023 January; 10.1021/acsami.2c21702

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Biomaterials. 2022 January; 10.1016/j.biomaterials.2022.121543

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Biomaterials. 2022 January; 10.1016/j.biomaterials.2022.121659

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Nature Communications. 2020 January; 10.1038/s41467-020-20061-y

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