Join the Cultured Meat Revolution
Cultured meat is a giant leap forward in meat production as the global nutritional demand increasingly exceeds agricultural production capacity placing untold strain on the natural environment and resources
Join Mogale Meat Co on our journey of discovery, to a healthy and nutritious meat that is indistinguishable from current classic meats.
What is important to us
- Ensuring all citizens have access to high-quality meat
- Cementing food security in Africa by producing locally grown meat
- Preserving Africa’s rich wildlife reserves and heritage
- Animal welfare and the UN Sustainable Development Goals
- Supporting the agricultural sector through job creation
- Human capital development through education and knowledge transfer
- Respecting African agricultural traditions
- Being a torchbearer for African Innovation and Scientific Research
The word Mogale means – The Brave One – (www.africanlanguages.com)
Meet The Team that is making this happen
Dr. Paul Bartels
CEO / Founder
Paul is a wildlife veterinarian with over 25 years experience in biobanking, cell culture and assisted reproduction technologies. He was the founder of the Wildlife Biological Resource Centre which later became the SANBI National Biobank. He is a recipient of a National Science and Technology Forum’s Science Engineering & Technology Award (2006/7) as well as the African Entrepreneurship Award (2017). Mogale’s roots stem from Paul’s passion for conservation and contributing to a sustainable future for Africa.
Dr. Elize Venter
CCO / Co-founder
Elize has her Doctorate in Conservation Education. Her doctoral study took her to Uganda in central Africa and Borneo in the far-east. She has over the past decade worked on higher education training programmes focusing on behavioural change methodologies. She has extensive experience in developing environmental and health programmes, project management, stakeholder engagement, and policy planning, implementation and advocacy.
Shanitha has over 20 years’ experience in Finance Management and Accounting. She is an associate of the Chartered Institute of Management Accountants ACMA, Chartered Global Management Accountant (CGMA). Shanitha has extensive experience in group consolidations, budget development, board reporting, financial statements, contractual reviews, financial compliance and audits and has worked in the private, public and non-profit sectors. She has managed the finances and reporting requirements on various international and locally funded projects.
Dr. Belinda du Plessis
Belinda has more than twenty years’ experience in lecturing and biotechnology research. Her specialization is in Food Chemistry, including starch chemistry, cereal science, mycotoxins, toxicology and bio-accessibility in new food product development. She has experience in designing and managing research projects and training students. Belinda has a passion for scientific research, our natural environment and more specifically wildlife conservation. She combines her expertise and interests in edible scaffold production for cultivated meat production to the benefit of people, animals and the environment.
PROF. CAROLA NIESLER
Associate Professor of Biochemistry and Academic Leader of Biotechnology in the School of Life Sciences, UKZN. 20 years experience in the area of stem cell research and application. Graduated more than 50 postgraduate students and published 35 internationally peer-reviewed articles.
DR. MARETHA VAN DER MERWE
Deputy Director, Health Services, City of Tshwane and Head of Health Operational Room for COVID-19 Pandemic. Policy development for wildlife meat legislation in South Africa, chairperson of the Gauteng Meat Forum. Appointed by DEKRA Germany as an ISO auditor and obtaining lead auditor status in ISO 22000.
PROF. KATHRYN MYBURGH
Kathy Myburgh is a Distinguished Professor of Physiological Sciences at Stellenbosch University. She currently holds the South African Chair in Integrative Skeletal Muscle Physiology, Biology and Biotechnology. After completing her PhD at University of Cape Town in 1989, she did postdoctoral fellowships at Stanford University and University of California at San Francisco.
Cellular Meat Production is a Multi-Stage Process
There is a large opportunity to develop alternate technologies that reduce the cost and improve the efficiency and quality of cultured meat production at scale.
Join Mogale Meat Co on our journey of discovery and innovation as we rise to the challenge of developing healthy and nutritious meat that is indistinguishable from current classic meat products.