WCH welcomes the founder of 

Jimi Biotechnology Co. 

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. 

Mr. Cao started his presentation with the story of his learning journey, his academic life abroad, and how he was inspired by science.  

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. 

Curiosity is to science as what 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 for cultured 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 host science 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.