Alternative Meat: Product Design & Customer Needfinding

The market for plant-based products is expected to grow rapidly in the coming years as more consumers seek alternatives to meat, dairy, seafood, as well as plant-based food ingredients. This class is a hub where students closely interact with entrepreneurs, companies, venture capitalists and plant-based organizations, acquiring a holistic view of the plant-based food space. Students learn the principles of food science applied to the design and production of plant-based foods. Working in teams, they’ll tackle industry challenges to design real novel plant-based products. Emphasis is given to the design of healthy, minimally processed foods, based on locally available raw materials. Graduates of the program have created new companies and/or work in leading plant-based companies.