Meet the researcher: Dr. Roni Rak

A Journey Through Science to Cultivated Meat

Dr. Roni Rak’s academic path began at Tel Aviv University, where she completed her PhD focusing on cancer research. Her work involved developing small molecules to inhibit cancer progression, specifically targeting the cell’s cytoskeleton. This deep dive into cellular mechanisms paved the way for her postdoctoral research, where she explored protein translation with a focus on tRNA—a field she had been passionate about from the start.

Her postdoctoral work, conducted at the labs of Prof. Oded Rechavi and then Prof. Tzachi Pilpel, focused on the intricate balance between cell proliferation and differentiation. “I was always fascinated by how proteins are translated and how the rate of translation influences their progression,” she explains. Little did she know that these foundational studies would later become crucial in her transition to the field of cultivated meat.

When the opportunity to establish a lab focused on cultivated meat arose at the Agricultural Research Organization, Volcani Center, Dr. Rak saw a unique chance to apply her expertise to a field with significant societal impact. “I hadn’t been exposed to this area before, but I realized that my experience could be used for advancing cultivated meat,” she explains. “I knew I had a lot to contribute from my background in basic science.”

Since opening her lab three years ago, Dr. Rak has witnessed significant changes in the cultivated meat ecosystem in Israel and globally. “When I entered the field, it was experiencing exponential growth with substantial investments flowing into various companies,” she recalls. “I was worried that I might be joining too late, but the field’s excitement and activity, along with the formation of the national consortium on cultivated meat, allowed me to integrate smoothly right in”. 

While the initial boom may have slowed, Dr. Rak believes this period is crucial for the field’s stabilization and maturation. “Now is the time for the field to establish itself—it’s no longer just hype; it’s about showing real, concrete progress.”

Shifting Focus: From Basic Research to Practical Solutions

Initially, Dr. Rak approached cultivated meat research from a perspective of basic science curiosity, focusing on cellular mechanisms. However, her exposure to the industry’s pressing challenges—such as developing serum-free media—led her to appreciate the field’s more practical, application-oriented aspects.

Today, her lab strikes a balance between basic research and practical applications.  “Our research is still rooted in basic science, with a focus on unbiased genetic screenings to uncover new genetic mechanisms involved in cell division and differentiation. But we’re also tackling more immediate, practical issues,” she explains. “It’s about finding the right balance between these two approaches.”

The Power of Collaboration in a Complex Field

Dr. Rak emphasizes that progress in cultivated meat requires extensive collaboration across disciplines. “There are no shortcuts in this field,” she says. “It demands a lot of knowledge-sharing and joint efforts among experts focusing on different challenges. For instance, one company might specialize in bioprocess design, while another focuses on something entirely different. Only through full cooperation can we ultimately produce high-quality products.”

She also notes the unique challenges posed by the need to protect trade secrets in this industry. “Navigating the balance between what can be shared and what must remain confidential is a new challenge for me,” she admits. “But I believe that a supportive community and open knowledge-sharing are crucial for the field’s success.” 

Dr. Rak also highlights the importance of the Israeli alternative protein community, particularly the national cultivated meat consortium. “It’s an amazing platform that facilitates collaboration between industry and academia,” she says. “On the scientific side, the community is incredible, and collaborating with them is a joy.”

Advice for Aspiring Researchers

For those new to the field, Dr. Rak offers valuable advice: “Cultivate your scientific curiosity to the fullest. Stay optimistic and positive—imagine that cultivated meat is already a reality, a new organism that we can research and understand better, and think about how you can improve it”.

What keeps Dr. Rak motivated is the potential for cultivated meat to grow exponentially and address global food security. “Traditional meat markets are limited by natural and physical constraints, but with cultivated meat, once we overcome technological barriers, the potential to scale is almost unlimited,” she says. “We won’t be able to increase land for cattle, but we can break free from these limitations with cultivated meat.”

As cultivated meat moves from concept to reality, Dr. Roni Rak’s pioneering research is laying the groundwork for a new era in sustainable food, where science and innovation converge to meet the challenges of feeding the world.

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Author

Michelle Hauser

GFI Israel Science Consultant