报告人: Mark Post（荷兰Maastricht University教授）
报告题目：Cultured meat using tissue engineering
Dr Mark Post, MD, PhD, received his medical degree from the University of Utrecht in 1982 and, at the same University, his PhD in 1989. As a postdoc, he joined Experimental Cardiology (prof C.Borst) to set up a Vascular Biology program. From 1989 to 1996 he was senior investigator at the Royal Dutch Academy of Science. In 1996, dr Post was appointed full time assistant professor in Medicine at Harvard Medical School, Boston, MA and continued research in Vascular Biology and more specifically neovascularization. During that period, he co-founded Biological Therapeutics Consultancy Group, Inc. In 2001, he was appointed associate professor of Medicine and of Physiology at Dartmouth Medical School, Hanover, NH. A year later, in july 2002, dr Post returned to the Netherlands as a professor of Vascular Physiology at the Maastricht University and professor of Angiogenesis in Tissue Engineering at the Technical University Eindhoven. He is currently Chair of the department of Physiology at Maastricht University Medical Center and Chairman of the Dutch Society of Physiology. His main research interests are vascular biology and tissue engineering of blood vessels and skeletal muscle. These subjects are studied from their basic molecular aspects and cellular mechanisms up to preclinical models and eventually, patients and consumers. In addition he pioneered the creation of meat from stem cells and presented the world’s first hamburger from cultured beef in 2013. As a result, he was awarded the World Technology Award for solutions that benefit the environment at the World Technology Network summit in 2013. Dr Post co-authored more than160 papers in leading peer-reviewed scientific journals and received during his career close to 40 million dollars in funding and awards from different sources including government, charity and industry. He recently co-founded Qorium and MosaMeat, two start-ups respectively commercializing the technologies to produce bovine leather and cultured meat using tissue engineering.