Food tech

Mouse myoblasts after a 24-hour exposure to a molecule blocking the ERK enzyme. The exposure caused the cells to undergo massive fusion, forming muscle fibers (red) with multiple nuclei (blue) // Dr. Tamar Eigler (Prof. Tzahor's research group)

The Meat, the Muscle, and the Motion of Cell Fusion

20.12.2021

Nutrition, Stem Cells, Molecular and Cell Biology, Technology & Applications, Yeda Technology Transfer, Biotechnology

Revelations about muscle stem cell fusion find their way into the food tech industry

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Dr. Omer Kneller (left) and Chen Mor direct a laser beam before it enters the experimental setup. The experiment required a powerful laser beam that could produce exceptionally short, attosecond light pulses. Photo: Noa Yaffe

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