What if you are able to “grow” your own meat at home? Would it change the way your family eat?

The idea is not in the realms of science fiction any more, according to stem cell scientist Sandhya Sriram.

She envisions that people could have a small bioreactor — “a fancy name” for something like a pressure cooker — that can maintain the right temperature and conditions for cells to grow into meat.

“It’s much like making beer or wine at home, or even baking a piece of bread,” says the 35-year-old.

It is already happening in Japan, where there are biohackers trying their hand at developing DIY meat at home through the Shojinmeat Project, a citizen science project.

Sandhya knows more than most about this technology and how to make cultured meats. She is the co-founder and chief executive officer of Shiok Meats, the homegrown company growing cell-based shrimps in a laboratory.