Bioprinting for medical innovations and cultured meat

By our partner Brightlands Chemelot Campus

The Material Sciences lectureship at Zuyd University of Applied Sciences and partner organization CHILL, based at Brightlands Chemelot Campus, recently acquired an advanced bioprinter that can print biological cells and tissues in model form. This technology makes it possible to experiment on a small scale with 3D structures and tissue compositions - right down to printing a piece of steak.

According to Olaf Brouwers, senior lecturer-researcher at the Academy of Applied Science, bioprinting offers valuable insights for future applications within both medical innovations and sustainable food production.

The BioX 3D Bioprinter is being used within the Academy of Applied Science to research innovative applications in both medical - and food technology. Olaf: "With this bioprinter, students and researchers can work on concrete applications in both fields. Bioprinting is not a goal in itself, but a powerful tool within a broader ambition toward sustainability and innovation.'

Alternative to animal testing

In the medical field, bioprinting offers opportunities to more accurately mimic human tissues under laboratory conditions. This can reduce animal testing and allow scientists to better understand diseases through human cell models. Some applications include the development of advanced in vitro models for such things as cardiovascular disease or bone growth.

'We are still concentrating on the research phase, but in time bioprinting could also contribute to the development of implants or even functional tissue for transplants,' Olaf said. 'This is not about printing organs directly, but about creating building blocks for regenerative medicine.'

Cultured meat as a future prospect

Besides in the medical world, bioprinting is also playing an important role in the emerging field of cellular agriculture. This involves producing animal products - such as meat - without the need to slaughter animals. The required cells are grown in a controlled environment and then bioprinted into a specific structure, such as a piece of muscle tissue that closely resembles steak. Cultured meat typically requires less land, water and energy than traditional animal husbandry and helps reduce animal suffering. Moreover, it offers the prospect of more sustainable food production, with less risk of antibiotic resistance and no hormone use.