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惠灵顿杭州校区
(相关资料图)
上学期末，极麋生物公司创始人曹哲厚先生来到惠灵顿杭州校区，为同学们开展了一场科普讲座。
根据联合国粮农组织发布的研究数据显示，畜牧业占人类温室气体排放总量六分之一以上，而新兴的人造肉技术对实现畜牧业低碳绿色发展有着重要意义，更能为实现中国大力推进的碳达峰碳中和目标做出贡献。在浙江省杭州市萧山科技城，有这样一家致力于推动人类向无屠宰的蛋白质产业链发展的知名企业，即杭州极麋生物科技有限公司。这家公司于今年三月成功研发中国首块 100% 细胞肉，在人造肉制作技术方面颇有建树。人造肉到底是什么？它的制作过程涉及了哪些科学原理？在六月的“大师进校园”系列讲座中，极麋生物的创始人曹哲厚先生应邀来到惠灵顿杭州校区，为惠立和惠灵顿师生开展了一场科普讲座，解答了同学们的问题。快来与我们一同踏上这场科学之旅吧。余宵秀
科学教师
在这次讲座中，曹哲厚先生先从自身求学经历出发，讲述了他在海外的求学经历和科学带来的启发。专家嘉宾：曹哲厚先生
本科和硕士毕业于伦敦国王学院的工程专业
曾在爱丁堡大学攻读细胞生物学博士学位
曹先生的讲述深深地打动了同学们。同学们看到了曹先生对科学一如既往的热爱与坚持，在海外求学的过程中积极克服挑战的勇气，以及为实现梦想毅然回国创业的果敢和将科研成果落地生花的魄力。由此，同学们更加深刻地认识到，要像曹先生一样做自己热爱的事情，而这映射到同学们的日常学习中，就是要选择自己热爱的IGCSE课程选修课程和A Level课程，因为热情和兴趣是最好的老师，会指引着自己找到最合适、最幸福的道路。随后，曹先生为同学们详细介绍了当前人造肉的三种类型及其研究策略和生产方式：植物肉、细胞培养肉和细菌培养肉，并讲到人造肉的制作过程涉及到细胞培养体系，要努力提升细胞和培养基的优化速度；当前的研究中，科研人员会提取和存储五种不同食用动物的干细胞，为永生化细胞系的建立巩固基础，并通过大豆、玉米等低成本食品原料的天然提取物代替传统细胞培养基中的关键成分，大幅降低无血清培养基成本。在曹先生和团队的努力下，中国不使用植物支架的首块100%细胞肉得以成功研发，产品的口感和消费者接受度都得到极大的提高。除了与真肉完全一样的营养成分之外，细胞培养肉甚至还能为特殊人群定制营养成分不同的肉，满足更广大人群的需求。《每日经济新闻》指出，人造肉的目标是实现蛋白优质、营养丰富、质构拟真、风味优良、色泽相似的食物，满足消费者对摄取植物来源的食品而获得类似动物来源食品消费体验的需求。
《每日经济新闻》
好奇心是做科学研究的种子。曹先生的到访引发了学生对科学学习的热情，启发着同学们探讨人造肉这一新兴科技的深远意义，引发了同学们对环境问题的关注，激发着同学们的科学梦想和科学志向。下一学年，我们将继续邀请来自不同领域的科学家，举办形式丰富的科学活动，带同学们领略科技带给世界的变革，在同学们心中播下热爱科学的种子。期待有一天，这一粒粒种子能长成苍天大树，蔚然成风。滑动查看中文
WCH welcomes the founder of
Jimi Biotechnology Co.
Wellington College Hangzhou
Last semester, we invited Mr. Cao Zhehou, founder of Jimi Biotechnology Co., to Wellington College Hangzhou to deliver a science and technology workshop for our pupils.
According to the Food and Agriculture Organization of the United Nations, animal husbandry accounts for more than one-sixth of total human greenhouse gas emissions. This means that the emerging technology for cultured meat production is of vital importance in the low-carbon and green development of animal husbandry, and it also contributes to the goal of reaching carbon neutrality and the emission peak in China. Jimi, a well-known enterprise located in Hangzhou, Zhejiang Province, has committed to propelling humanity towards a future with slaughter-free animal protein production. Jimi has already made breakthroughs in cultured meat technology by successfully developing China"s first 100% cell-based meat without the use of any plant scaffolding. Then, what exactly is cultured meat? What are the scientific principles included in its production process? In June, Mr. Cao Zhehou, the founder of Jimi, was invited to Wellington College Hangzhou to give a presentation to Huili and Wellington pupils and teachers. Read on and join us on this journey of science.
Daisy Yu
Science Teacher
Mr. Cao started his presentation with the story of his learning journey, his academic life abroad, and how he was inspired by science.
Mr. Cao Zhehou, our esteemed guest, graduated from King"s College London with a Bachelor"s and Master"s degree in Engineering. He further pursued his academic journey at the University of Edinburgh, where he studied his Ph.D. in Cell Biology.
During his presentation, Mr. Cao captivated the pupils with his profound delivery. They were inspired by his unwavering passion for science, his courage in overcoming challenges during his years overseas, his determination to return to China to start his own business, and his commitment to bringing his scientific achievements to fruition. As exemplified by Mr. Cao, the pupils came to learn the importance of pursuing one"s passions and doing so in their own daily studies, selecting IGCSE optional courses and A Level courses that align with their interests. Our pupils now understand that passion and interest are the finest instructors, leading them towards the most enjoyable and rewarding paths in life.
Mr. Cao presented in detail the three types of cultured meat: plant meat, cell-cultured meat, and bacterial culture meat, outlining the research and production strategies associated with each type. Mr. Cao said that the production of cultured meat requires a cell culture system along with the optimisation of cells and culture media. During the experimental stages of their research, Mr. Cao and his team of scientists extracted and stored stem cells from five different animal species, laying a foundation for the establishment of immortalised cell lines. They also replaced the key components of the traditional cell culture medium with natural extracts from low-cost food materials such as soybean and corn, extensively reducing the cost of the serum-free medium. Through their efforts, they developed the first 100% cell-based meat without the use of any plant scaffolding in China, improving its taste and enhancing consumer acceptance in the process.
In addition to the identical nutritional components of real meat, cell-cultured meat technology allows for meat to be customised for different customers and meet their special demands.
The National Business Daily states that the goal of cultured meat is to produce something with high-quality protein, rich nutrition, excellent flavour, and a texture and appearance resembling animal-based meat. This aims to meet consumer demands for plant-based food options while gaining an experience akin to consuming animal-origin products.
National Business Daily
Curiosity is to science aswhat a seed is to a tree. Mr. Cao"s visit sparked our pupils’ enthusiasm for learning science and inspired them to explore the far-reaching significance of emerging technology forcultured meat while raising their concern for environmental issues. We believe more pupils will become interested in science after this workshop.
In the next academic year, we will continue to invite scientists, inventors, and entrepreneurs from different fields to hostscience presentations. This initiative seeks to guide our pupils to appreciate the transformative influence of science and technology on the world. We hope to witness the seeds of scientific curiosity within our pupils grow into magnificent trees, shaping a brighter future for all.