grown hamburger due to be served up this year ... for $330,000 Francois Lenoir / Reuters file Dutch scientist Mark Post displays samples of lab-grown meat at the University of Maastricht. The quest to grow meat in a lab rather than on an animal is due to reach its climax this fall, with the first-ever culture-dish hamburger served to a celebrity taster after a $330,000 development effort. Mark Post, a physiologist at the University of Maastricht in the Netherlands, said the project is being funded by an anonymous investor who is interested in "life-transforming technologies" and believes lab-grown meat could revolutionize the food industry. "It's a reputable source of money, I can tell you," Post said today in Vancouver, Canada, at the annual meeting of the American Association for the Advancement of Science. Post hopes the tasting will be a media event, with experimental chef Heston Blumenthal cooking the burger. The patty will be much like a regular quarter-pounder - but with one big difference: This one will be created by growing bovine stem cells in a vat, transforming them into thousands of thin layers of beef muscle cells, mincing them into tiny pieces, then combining the bits with lab-grown animal fat to form a lump of meat the size of a golf ball. If Post and his colleagues succeed, it would mark a technological triumph after years of working to improve upon the current, millennia-old method for making meat. Researchers in the field say the livestock industry in its current incarnation is too energy-intensive and land-intensive for a global population that's rising in numbers and affluence. Meat production already takes up more than half of the world's estimated agricultural capacity, in one way or another, and the demand for meat products is expected to double over the next 40 years. If the researchers' assumptions are correct, growing meat in the lab "could reduce the energy expenditure by about 40 percent," Post said. Lab-grown meat has also won the endorsement of People for the Ethical Treatment of Animals, or PETA, because the stem cells could be extracted without killing animals. Post has been talking about serving up the first lab-grown burger for a long time, but it took the anonymous 250,000-euro ($330,000) contribution to turn the dream into reality. Traditional meat producers weren't interested in changing their ways, and were doubtful about success, he said. "Most people don't believe it's ever going to happen," he told reporters. When Post started working on the project, he was focusing on growing porcine stem cells to build a lab-grown sausage, but he said today that "my financier was not very interested in sausages." There's still a long way to go between now and the celebrity cookout: Post said he doesn't yet know what the burger would taste like, because the samples that have been grown so far are too small. The pinkish-yellowish strips of muscle cells are only about an inch (3 centimeters) long, a half-inch (1.5 centimeter) wide, and so thin (1 millimeter) that they're semi-transparent. Post feels confident that his team can perfect the process by October, but full commercialization could take another 10 years or more. The good news is that if there's someone out there willing to buy the second lab-grown hamburger, they can get it for "an extreme reduction in price," Post told me. He estimates that piece of meat should cost just 200,000 euros ($263,000).