The Future of Food: Understanding Alternative Proteins

The future of food is one of the most pressing challenges and exciting opportunities of our time. With a growing global population, increasing pressure on natural resources, and the urgent need to reduce greenhouse gas emissions, alternatives to animal agriculture stand at the forefront of innovation. This course will immerse us in the science, technology, policies, and entrepreneurship shaping alternative proteins and the next generation of sustainable food systems. We’ll explore breakthroughs in plant-based, fermented, and cultivated proteins while tackling questions about scalability, taste, nutrition, and global impact. Whether you’re passionate about solving climate change, addressing food insecurity, or pioneering cutting-edge technology, this course will equip you with the knowledge and tools to contribute meaningfully to this transformative movement.