Future farmer: Sergio Spaans, Tissue Engineer
In this series we are interviewing our future farmers at Mosa Meat and what inspires them as pioneers of cellular agriculture. Today we interviewed Sergio Spaans, Manager on the Muscle Team.
Sergio, tell us a bit about your background. Where are you from and what got you interested in science?
I was born in Amsterdam, the Netherlands. We moved to Aruba when I was five, and I grew up on the island. In my childhood I spent a lot of time playing outside, and at school I was more into studying than socializing. My favourite subjects at school were math, chemistry, biology and general science.
I finished high school in Aruba, and then chose to move to the Netherlands for University. It was a big culture shift, but an obvious choice. I did my Bachelors of Science in Biomedical Engineering at the University of Eindhoven.
Towards the end of my Masters, also in Biomedical Engineering, I decided I wanted to do a PhD. I went into depth on biomaterials and tissue engineering, an expansion of what I’m interested in the field of heart regeneration.
What got you interested in Mosa Meat and cultivated meat?
While finishing my PhD I was looking for something that would combine science and sustainability. I was becoming more aware of what we’re doing to the planet and wanted to apply my knowledge of science to something I can do for the planet.
When I learned about Mosa Meat it was the perfect opportunity. I applied for a Technician role because I just wanted to join and work with Arin [the Head of the Muscle Team]. But then they opened up another position for a Senior Scientist.
Can you describe your work within the Muscle Team?
We have different units in the Muscle team. The Bio-artificial Muscle (BAM) unit [which Sergio leads] is focusing on the 3D environment for the cells. So any construct that we make for the cells, we’re the ones that make it, culture it, analyse it.
I like the work as you have a lot of overlap with other units. The chemistry unit makes molecules and feeds back to us what we need. Then you have the maturation unit that studies ways to improve differentiation at a cellular level and the protein unit that finds ways to optimally characterize our cells and tissues. Then we use the information and apply it to a tissue-level. We also rely on other teams, for example all the cell differentiation is derived from what the Cell Biology team has found and optimized.
The system we’re making is completely animal-free. State of the art muscle tissue is made with animal-based components. What we’re using, alginate with a short peptide, is completely animal-free and has never been shown before to create differentiated muscle tissue. So, you have to think outside the box and use very complex manufacturing techniques. Basically, just as Jedi's use the force for knowledge and defense, you can think of us as BAM masters who use science and engineering to create muscle.
How do you feel your values have changed since joining Mosa Meat, and what is it like working here?
What I appreciate about Mosa Meat is the high level of interaction with colleagues and the diversity of people’s backgrounds. It is an open environment where you can be yourself easily. You are not forced into being someone else.
Also, as an Aruban you’re part of a community where you support one another. Mosa Meat is a small island where you can depend on each other; that’s what I like the most about it.
Since joining, I have become a more community-oriented person. The sense of community, helping each other, it’s a value I want to embody more. For me being part of Mosa Meat and making new connections is living that value; it’s the feeling that you have a family.
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