3D Fiber Scaffolds for use in Cultivated Seafood

With a growing population comes an increase in demand for food. However, these food sources are limited by the supply and sustainability of natural resources currently available on the planet. This study introduces edible, sustainable, environmentally friendly, and consumer appealing alternative seafood production platforms. The value of 3D scaffolding over traditional 2D cell culture is explored as well as the structural optimization and scalability of 3D scaffold cultures. Use of the 3D fiber scaffolds allows for consumption of less resources and provides more realistic support and texture for cultivated seafood applications. The novel technique of touch spinning is used to produce 3D fiber scaffolds with easily controllable fiber diameters (40nm-5μm), mechanical characteristics, and alignment.