Introduction to Manufacturing of Sustainable Food Proteins

Meeting the dietary protein needs of the growing global population is necessitating the development of new approaches to complement traditional food systems. Course is designed to provide undergraduate and graduate students in engineering and life sciences with a comprehensive overview of the materials, processes, and technologies involved in the production of sustainable alternative proteins including plant-based, fermentation-derived, and cell cultivated meat products. Topics will include sourcing and processing of plant proteins, fermentation technologies, biomanufacturing of cultivated meat, consumer and market considerations, regulatory considerations, economic and sustainability assessments, and supply chains.