Proteínas alternativas: Proteína vegetal, Fermentação e Carne Cultivada

Alternative proteins: plant-based, fermentation, and cultivated meat The purpose of this course is to provide introductory information and critical reflection on the production, challenges, and benefits of alternative proteins — the meat, dairy, eggs, and fish products made from plants, obtained by fermentation and cell culture. The course will feature expository classes, in addition to lectures given by guest speakers from other educational institutions and research, in addition to companies. Part of the workload will be fulfilled through activities performed by students synchronously and asynchronously. At the end of this course, participants will understand the main concepts and issues related to alternative proteins, making them able to contribute to general discussions on the topic.