Ted O’Neill, Ph. D.
Graduate Student, Ph.D.
Food Science and Technology
Degree Pursuing (MS/PhD):
B.S. Molecular and Cell Biology, University of Connecticut (2017)
B.S. Physiology and Neurobiology, University of Connecticut (2017)
David Block, Viticulture and Enology / Chemical Engineering
Keith Baar, Neurobiology, Physiology and Behavior
As a longtime follower of a plant-based diet, Ted is broadly interested in research relating to the development of alternative protein foods (plant- and cell-based replacements for animal products).
Ted is currently working with Profs. David Block and Keith Baar as part of the UC Davis Cultivated Meat Consortium to address some of the challenges facing the scale up and commercialization of cultivated meat (real meat grown directly from animal stem cells). Specifically, he is designing and testing lower cost and animal ingredient-free cell culture media that can be used to grow chicken muscle cells in vitro at a larger scale. He is also investigating whether the nutritional qualities of cultivated muscle tissue can be improved in comparison to conventional meat products.
Ted is a research fellow of New Harvest, a non-profit research institute dedicated to building the field of cellular agriculture. Ted is also a co-founder of The Davis Alt. Protein Project, a student organization that promotes interest in alternative protein food innovation.