During his PhD, Anupam Abraham focused on cultivated meat, specifically exploring lipid supplementation and post-harvest ageing. His research investigated how various fatty acids affect lipid accumulation in cultured muscle cells. He also studied the impact of post-harvest ageing on the development of flavour precursors in cultured meat. Additionally, he analysed the volatile compounds formed during the heating of differently treated cultured meat samples.

These findings provide new insights into lipid incorporation in cultured meat and highlight the role of lipids and ageing in shaping the flavour profile of cultivated pork.

The PhD study was completed at the Department of Food Science, Faculty of Technical Sciences, Aarhus University.

This summary was prepared by the PhD student.

Time: Tuesday, 2^nd September 2025, at 10:00
Place: Room 5910-214, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N
Title of PhD thesis: TASTY CULTIVATED PORK: IMPACT OF LIPID SUPPLEMENTATION AND POST-CULTURE AGEING ON THE FLAVOUR PROFILE OF CULTIVATED PORK
Contact information: Anupam Abraham, e-mail: anupam.abraham@food.au.dk, tel.: +45 91413465
Members of the assessment committee:
Senior Scientist Tone-Kari Østby, Nofima, Norway
Associate Professor Christian Pablo Pennisi, Department of Health Science and Technology, Aalborg University, Denmark
Professor Lotte Bach Larsen, Department of Food Science, Aarhus University, Denmark (chair)
Main supervisor: Professor Jette Feveile Young, Department of Food Science, Aarhus University, Denmark
Co-supervisors: 
Professor Margrethe Therkildsen, Department of Food Science, Aarhus University, Denmark
Associate Professor Martin Krøyer Rasmussen, Department of Food Science, Aarhus University, Denmark
Language: The PhD dissertation will be defended in English

The defence is public.
The PhD thesis is available for reading at the Graduate School of Technical Sciences/GSTS, Ny Munkegade 120, building 1521, 8000 Aarhus C.