Mark Post

Post received his medical degree from the Utrecht University in 1982 and trained for a PhD in Pulmonary Pharmacology, graduating from the Utrecht University in 1989. == Early career ==

Post joined the KNAW Interuniversity Cardiology Institute of the Netherlands in 1989 before being appointed full-time Assistant Professor in Medicine at Harvard Medical School, Boston, MA (1998–2001). Five years later, he moved with his lab to Dartmouth Medical School, Hanover, NH, and was appointed Associate Professor of Medicine and of Physiology (2001–2010). In July 2002, Post returned to the Netherlands as a Professor of Vascular Physiology at Maastricht University and Professor of Angiogenesis in Tissue Engineering at Eindhoven University of Technology (until 2010). Since January 2004, he has been Chair of Physiology and Vice Dean of Biomedical Technology at Maastricht University. == Cultured meat research ==

on cultured meat. As the Dutch government cut down subsidies for cultured meat development at the universities of Utrecht, Amsterdam and Eindhoven in 2009, jeopardising the Netherlands' international leading role, Maastricht University was able to attract an anonymous foreign investor (in 2013 revealed as Google co-founder Sergey Brin) and resume the research. In December 2011, Post and his team announced plans to conduct practical experiment into the production of lab-grown meat. They planned to produce a cultured hamburger by September 2012. Also in October 2015, Post and food technologist Peter Verstrate announced the launch of their new company Mosa Meat, which seeks to bring cultured meat on the market in 2020. Post estimated that if the traditional meat industry were to be entirely replaced by lab-grown meat, the global cattle population could be reduced from 0.5 billion to about 30,000. From April 2017 on, Post's team was experimenting with tanks of 25,000 litres to grow meat in. The scientists were looking for an alternative for the foetal calf serum (a by-product of animal agriculture) to grow the cells in to be able to operate independently from the regular meat industry. == References ==