Would you eat a steak that was grown in a laboratory? As global population continues to grow, conventional cattle farming is being stretched to its limits. University of Tokyo professor Shoji Takeuchi, a specialist in biohybrid engineering, cites this as well as climate change, food safety and animal welfare as the reasons for his interest in growing steak meat in a controlled laboratory environment. His breakthrough technique takes a small sample of living cow cells without harming the animal, and produces a thick steak-type meat unlike lab-grown minced meat. In this episode, we look at his past work on mosquito-inspired sensors to detect cancer, his current work on cultivating steak meat, and the forthcoming challenge of public perception.