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Animal Life Science Lab
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The lab studies cultured meat and smooth muscle using animal cells and chicken embryos.
AboutAbout the lab
Working to solve the world's food problems.
The Animal Life Science Lab (Nakamura Lab) conducts research using animal cells and chicken embryos, with the aim of solving the world's food problems.
Focusing on chicken meat, the lab works on two areas: developing “cultured meat” and increasing the value of internal-organ parts (smooth muscle).
By studying how chicken muscle forms, the lab aims to open up new possibilities for meat.
Students from the School of Interdisciplinary Science and Innovation study in the lab through their Degree Project.
Key terms
- cultured meat
- Meat made by culturing animal cells. It is being developed as a new way to produce meat with a low environmental impact
- smooth muscle
- A type of muscle that makes up the internal organs. It is considered to have low utility as meat
- chicken embryo
- A chicken before hatching. This lab has a culture method that removes the eggshell and grows embryos up to day 15
ResearchResearch themes
Population growth, natural disasters, and global warming worldwide have made a stable supply and securing of food a challenge. Focusing on chicken meat, the lab works on developing new ways to produce meat and on increasing the value of internal-organ parts.
*Illustrative imageThe search for “seed” cells for cultured meat
Focusing on chicken meat, the lab is developing cultured meat as a new way to produce meat with a low environmental impact. It searches for the meat stem cells that serve as the “seed” of cultured meat, and also studies the use of waste from livestock production.
*Illustrative imageDevelopment and differentiation of smooth muscle in chicken embryos
The lab aims to increase the value of smooth muscle in internal-organ parts, which are considered to have low utility as meat. Using chicken embryos, it works to clarify the lineage of smooth muscle cells and studies the mechanisms by which the cells differentiate.
MembersFaculty
The members of the Animal Life Science Lab consist of a professor, an assistant professor, collaborators, technical staff, and students in the doctoral, master's, and undergraduate programs.As of 2026
- ProfessorMako Nakamura
- Assistant ProfessorHarsha Prakash
- Assistant ProfessorKosuke Tokunaga
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “First cultured hamburger fried” World Economic Forum / CC BY 3.0 (cropped)
- The search for “seed” cells for cultured meat: “First cultured hamburger unfried” World Economic Forum / CC BY 3.0 (cropped)
- Development and differentiation of smooth muscle in chicken embryos: “Smooth muscle tissue” Juan Carlos Fonseca Mata / CC BY-SA 4.0 (cropped)
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