A free online course exploring the science behind plant-based and cultivated meat
Plant-Based and Cultivated Meat MOOC Syllabus
Week 1: History of alternative sources of meat and the economic impact of plant-based and cultivated meat globally; land use, nutritional profiles, and employment effects
Week 2: Understanding the structure of meat and its physiological role in diet: the biochemical structure of meat; its digestion; and nutritional considerations of common meat replacements
Week 3: Plant-based meat: protein sourcing, isolation & functionalization, formulation, and processing. Extrusion, the Couette cell, flavoring, binders, algal and mycoproteins.
Week 4: cultivated meat: what is it? Cell lines, cell culture media, bioreactors, and scaffolding.
Week 5: Current industry players, financial analysis and bottlenecks, and white space innovation ideas
Week 6: Sociological, ecological, and ethical considerations in the adoption of cultivated and plant-based meat. Understanding the policy and industry landscape for cultivated meat and plant-based products.
For more information click "LINK TO ORIGINAL" below.