Plant-based and cultivated meat

Good Food Institutes’s open-access online course explores the science of plant-based and cultivated meat. In five self-paced modules, you’ll learn about the biological and chemical processes used to produce plant-based and cultivated meat, as well as the environmental and economic drivers behind these market sectors. • 5 modules exploring the science of plant-based and cultivated meat production • 7000+ Enrollments around the world • 40+ Countries represented in our community of online learners Syllabus Module 1: Why do we need plant-based and cultivated meat? In the first module, you’ll learn about the sustainability challenges associated with conventional meat production and the history of plant-based meat. We’ll also cover the state of the plant-based, fermentation, and cultivated meat industries today. Module 2: What is meat? In module two, we’ll cover the composition of meat, the protein contents of commonly eaten foods, human protein requirements, and digestion. We’ll also look at current consumer trends in plant-based and conventional meat consumption. Module 3: What is plant-based meat? Module three starts with a review of global meat consumption trends and then dives into the science of plant-based meat production. You’ll learn about ingredient sourcing, protein isolation and functionalization, formulation, and manufacturing methods. Module 4: What is cultivated meat? Module four begins with a review of the benefits offered by cultivated meat and then dives deep into the science of cultivated meat production. The lecture covers cell line development, cell culture media, scaffolding, bioreactors, scale up, and key bottlenecks to the advancement of the industry. Module 5: Investment and funding for plant-based and cultivated meat In the final module, you’ll learn about investments in alternative proteins, the current competitive landscape, white space opportunities, and the pressing need for additional research funding.