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Dr Deepak Choudhury
Senior Scientist and Group Leader of Biomanufacturing Technology at Bioprocessing Technology Institute (BTI) A*STAR.
Dr Deepak Choudhury is currently a Senior Scientist and Group Leader of Biomanufacturing Technology at Bioprocessing Technology Institute (BTI) A*STAR. His primary research interests include biomaterials and biofabrication processes for Cellular Ag applications and biomanufacturing biomaterials for regenerative medicine. Dr Choudhury and his team have published numerous unique insights into the Cultivated Meat (CM) field – starting with a cover story article on “The business of cultured meat”, which catalogued the various CM companies, meat focus for the first time, funding landscape etc. The team wrote two more analyses in 2020 to comprehend the nomenclature and impact of 3D printing in CM space. These were followed up with impactful reviews articulating the state of edible scaffolds, discussions on a developing CM ecosystem as well as the impact of fermentation on this nascent industry in 2021 and 2022, respectively. This also included the very first patentometric analysis of the CM field – Cultured meat-a patentometric analysis. Recently, he was selected to be part of the expert technical panel Selected- For the Technical panel for the Expert Consultation on “Scientific advice on cell-based food products and food safety considerations”. This 3-day consultation session was organized by - The Food and Agriculture Organization of the United Nations (FAO) in Collaboration with WHO in Singapore. He is also part of the working group under the European Academies’ Science Advisory Council (EASAC) Biosciences Programme on “Meat Alternatives”. He is an award recipient of the 1st Alternative Protein Seed Challenge under the Singapore Food Story (SFS) R&D Programme, as well as a Co-Investigator of CentRe of Innovation for Sustainable banking and production of cultivated Meats (CRISP Meats), also funded by SFS. Dr Choudhury has also been an active reviewer of technical and reviews journal articles in the alternative proteins/cultivated meat space, including for Nature Food, NPJ Science of Food, Future Foods, Critical Reviews in Food Science and Nutrition, Trends in Food Science and Technology etc.
