Crab from a lab? Right along Hampton’s waterfront, researchers are working on the future of lab-grown meat

The team of Reza Ovissipour, a food science assistant professor and lead of the university’s Future Foods Lab and Cellular Agriculture Initiative, was one of six institutions recently awarded a $10 million grant from the U.S. Department of Agriculture — marking the agency’s first investment in the lab-grown meat field. Together, the consortium also plans to create a National Institute for Cellular Agriculture.