Spring 2026 Shatil grant winners Eyal Zussman and Marcelle Machluf

This image describes the development of protein-based wet-printed scaffolds for cultured meat - the relationship between processing, structure, function. It shows the nanofibril self-assembly, the soy-protein isolate, the coagulation bath, and the wet printing of protein fibers. Sustainable edible scaffolds advance the future of cultured meat.

Congratulations to Prof. Eyal Zussman, Faculty of Mechanical Engineering and Prof. Marcelle Machluf, Faculty of Biotechnology and Food Engineering, winners of the Spring 2026 Shatil grant for their project “Development of Protein-Based Wet-Printed Scaffolds for Cultured Meat: Processing-Structure-Function Relationships.”

This research aims to develop edible plant-protein fibers that can serve as a supportive framework for growing muscle cells and producing cultured meat. The project seeks to understand how different manufacturing processes affect the structure and properties of these protein-based materials, and their ability to support cell growth.

The collaboration between Prof. Zussman and Prof. Machluf brings together expertise in materials engineering, advanced manufacturing technologies, cell-based technologies, and tissue engineering to create innovative solutions for sustainable food production.