Advanced Bioengineering Research Unit
- KEYWORD
- Regenerative Medicine
- Tissue Engineering
- Cell-based Product
- Cultured Meat
- Cultured Fiber
- Cell Sheet
The aim of the Advanced Bioengineering Research Unit is to create "biotechnology integrating cell biology and engineering" capable of solving global challenges in healthcare, food, and clothing. Remarkable advancements have been made in cell production technology through the development of ES/iPS cells, somatic stem cells, and the manufacturing of bio-pharmaceuticals. With the advancement of this cell production technology, the development of next-generation regenerative medical products, cell-based meat, and fine cellular biomaterials such as hair and skin is anticipated. By conducting research and development on large-scale cell production systems necessary for the development of next-generation bio-products, as well as evaluation systems for cells, tissues, and organs, the aim is to implement regenerative medicine and cellular products into society.
Research staff
Associate Professor
Tissue Engineering・Bioreactor
Research
Regenerative Medicine
The unit aims to construct transplantable three-dimensional tissues using cell sheet engineering. One of the most crucial technologies in building three-dimensional tissues and organs is the construction of vascular networks. Additionally, a significant technical challenge lies in supplying oxygen and nutrients to cells while removing waste through the constructed vascular network. In this unit, we are developing techniques such as bioreactors to flow culture medium through vascularized networks constructed within cell sheets, as well as methods for transplanting tissues with these vascular networks.
Cell-based Product
We are aiming to construct cell-based meat using tissue engineering techniques. Cell-based meat holds significant promise as a means to address food and environmental issues.
In this research unit, we are exploring methods to minimize costs in the production of cell-based meat. Additionally, we are conducting research to enhance the taste of cultured meat, focusing on evaluating its texture, aroma, and flavor.