Page 16 - Demo

FEATURE14 PHILANTHROPY MAGAZINEmethods and proposed tailored interventions to support market readiness.ACFS Director Professor Joyce Chitja and UKZN%u2019s Professor Muthulisi Siwela highlighted the project%u2019s alignment with UKZN%u2019s academic pillars: research, teaching and community engagement. Stakeholders were invited to contribute to the ongoing refinement and impact of the baseline study.While improving traditional agricultural markets remains vital, UKZN is also at the forefront of futuristic food technologies. A research team from the School of Life Sciences (SLS) has played a pivotal role in the development of Africa%u2019s first cultivated chicken breast prototype %u2013 a project driven by the MeatOurFuture (MOF) consortium.The initiative includes UKZN%u2019s Associate Professor of Biochemistry Professor Carola Niesler and postdoctoral researcher Dr Celia Snyman, in collaboration with Tshwane University of Technology (TUT), Cryowild and Mogale Meat. Within eight months, the team produced a prototype made of real chicken muscle and fat cells blended with a mushroom matrix, using advanced stem cell and skeletal muscle culture technologies.MOF was the only African 2022 semi-finalist in the $15 million global XPRIZE Feed the Next Billion competition, which challenges teams to create sustainable, nutritious and tasty alternatives to conventional meat. Spearheaded by Dr Paul Bartels, the team draws on CryoWild%u2019s BioBanking, TUT%u2019s biomaterial expertise and Mogale Meat%u2019s technology platform.Snyman%u2019s contribution extended beyond research %u2013 she also mentored young scientists at Mogale Meat, demonstrating UKZN%u2019s broader role in capacity building and skills development.This cultivated meat venture holds promise for addressing food security, animal welfare and environmental sustainability on the continent. As demand for protein rises with Africa%u2019s growing population, MOF aims to scale production through locally- adaptable cultivation plants. However, challenges such as cost reduction and regulatory approval remain.ACFS Director Professor Joyce Chitja. UKZN%u2019s Associate Professor of Biochemistry Professor Carola Niesler (left) and postdoctoral researcher Dr Celia Snyman (right). MeatOurFuture cultivated Chicken Breast. Within eight months, the team produced a prototype made of real chicken muscle and fat cells blended with a mushroom matrix, using advanced stem cell and skeletal muscle culture technologies.