Yuki Hanyu got his Ph.D in chemistry from Oxford University on 2010. After working as a research scientist in Tohoku University and Toshiba Research and Development Center, he founded in 2014 the "Shojinmeat Project", the world’s first citizen science community for DIY open-source cell-based meat. Based on the low-cost cell culture technology developed in Shojinmeat Project, he founded IntegriCulture Inc. in 2015 to commercialize cell-based meat. The company aims to launch cell-based products, such as cosmetics from 2020, cell-based foie gras from 2021, and processed meat from 2023.