Growing Seafood From Cells, without Animals

Growing Seafood From Cells, without Animals

14 September 2019

01:00PM - 01:45PM


Genexis Theatre, Connexis Tower, Level 5

Most of the seafood consumed these days is reared in farms and contains harmful antibiotics, chemicals and hormones. Consumption of seafood also brings other consumer, health and environmental problems such as overfishing, effluent contamination and misrepresentation of seafood products. Shiok Meats is Singapore's first cell-based meat company that is working on growing shrimp meat in the lab using stem cells. These cell-based shrimps claim to have fewer toxins and is more environmentally friendly.

In this compelling look at a company with aspirations to completely replace farmed and wild-caught shrimp, and disrupt the $40 billion global shrimp market, founder and CEO Dr Sandhya Sriram will talk about the research behind the business of creating seafood from cells.



Dr Sandhya Sriram

Dr Sandhya Sriram

CEO & Co-founder
Shiok Meats Pte. Ltd.

Dr Sandhya Sriram is the CEO and co-founder of Shiok Meats Pte. Ltd., Singapore. Sandhya is a stem cell scientist with over 10 years of experience. After graduating with a PhD from Nanyang Technological University in Singapore, Sandhya pursued her postdoc at A*STAR in Singapore. Following 4 years of postdoctoral work, she took up business development at a research institute. The co-founder of 2 companies, Biotech In Asia and SciGlo, Dr Sriram has been featured on Forbes Women in Tech for her entrepreneurial ventures and is also the author of Nature Biotechnology blog. Currently her company, Shiok Meats, is employing cellular agriculture by growing sustainable seafood and meat using stem cells instead of animals.