Prof. Dr. Dewi Dewi

Blog Post (Current Academic Topic): "The Bioreactor Revolution: Engineering the Future of Food from the Cellular Level." This blog post academically examines the critical role of advanced bioreactor technology in scaling up cell-cultured meat and microbial protein production. It discusses the engineering challenges of designing bioreactors that provide optimal growth conditions for cells (nutrient delivery, oxygenation, waste removal) while ensuring cost-effectiveness and efficiency for industrial-scale food synthesis. It highlights recent innovations in sensor technology and AI-driven process control within bioreactors. Blog Post (Controversial Topic): "The Vegan Wars: Is Lab-Grown Meat a Compromise or a Contradiction for Ethical Food Movements?" This article provocatively discusses the internal ethical debates within plant-based and vegan communities regarding the acceptance of cell-cultured meat. It explores whether lab-grown meat, despite not involving animal slaughter, aligns with the philosophical tenets of veganism or is seen as a technological "compromise" that perpetuates the idea of meat consumption. It invites a nuanced and often heated discussion on food ethics, animal welfare, and the definition of a "cruelty-free" food system in the age of bio-engineering. Article: "Improving the Sensory Experience of Cell-Cultured Meat: A Multi-Omics Approach to Taste and Texture Optimization." This article presents research on using multi-omics technologies (genomics, proteomics, metabolomics) to identify key compounds and structures responsible for the desirable taste, texture, and aroma of traditional meat. It details how this data can be used to guide the development of cell-cultured meat that more closely mimics its animal-derived counterparts, enhancing consumer acceptance. Peer-Reviewed Journal Article: "The Promise of Bio-Conversion Technologies for a Circular Food Economy." Published in the Journal of Future Foods, this article provides a comprehensive overview of bio-conversion technologies and their potential to enable a truly circular food economy. It details how various organic waste streams can be transformed into valuable food ingredients (e.g., microbial proteins, alternative fats) using biological processes, thereby minimizing waste and maximizing resource efficiency in the global food system. Book: "Cultured Tastes: Mastering Sustainable Food Production from Cells to Plate." This book provides advanced insights into mastering cell-cultured meat production, microbial proteins, and bioconversion technologies. It delves into the scientific principles, engineering challenges, and product development strategies for creating sustainable, ethical, and eco-friendly food systems. It is an essential resource for Master's students specializing in alternative proteins.