The Protein Transition: The science behind alternative proteins [Syllabus]
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Lecture 1: An introduction to alternative proteins
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Lecture 1: An introduction to alternative proteins
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Lecture 2: What is meat?
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Lecture 2: What is meat?
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Lecture 3: Plant-based meat
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Lecture 3: Plant-based meat
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Lecture 4: Fermentation
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Lecture 4: Fermentation
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Lecture 5: Cultivated meat
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Lecture 5: Cultivated meat
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Module 1: An introduction to alternative proteins
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Module 2: What is meat?
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Module 3: Plant-based meat
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Module 4: Fermentation
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Module 5: Cultivated meat
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Syllabus
Renee Bell, Claire Bomkamp, Priera Panescu, Adam Leman, Elliot Swartz
GFI’s open-access online course explores the science of alternative proteins. In five self-paced modules, you’ll learn about the biological and chemical processes used to produce plant-based, fermentation-derived, and cultivated meat, as well as the environmental and economic drivers behind these market sectors.
Visit the playlist of recorded lectures here:
https://www.youtube.com/playlist?list=PLaLco7qZryP7a7qoKflUmvJaeHxUGYdHm
In the first lecture, you’ll learn about the sustainability and public health challenges associated with conventional meat production. This lecture will also provide a brief introduction to plant-based, fermentation-derived, and cultivated meat.
In the first lecture, you’ll learn about the sustainability and public health challenges associated with conventional meat production. This lecture will also provide a brief introduction to plant-based, fermentation-derived, and cultivated meat.
In lecture two, we’ll cover the nutritional properties of meat, including the properties of meat-derived proteins and fats. Then we’ll discuss some of the qualities that contribute to the experience of eating meat, including texture, color, and flavor.
In lecture two, we’ll cover the nutritional properties of meat, including the properties of meat-derived proteins and fats. Then we’ll discuss some of the qualities that contribute to the experience of eating meat, including texture, color, and flavor.
Lecture three starts with an overview of plant-based meat. You’ll also learn about the roles of crop development, ingredient optimization, end product formulation, and manufacturing in the production of plant-based meats.
Lecture 3b is the first deep dive into plant-based meat. In this overview of plant proteins, you'll learn about the following topics:
- Plant protein fundamentals
- Traditional crop sources for alternative proteins
31:01 Expanding plant protein sources
42:41 Plant protein ov
Lecture three starts with an overview of plant-based meat. You’ll also learn about the roles of crop development, ingredient optimization, end product formulation, and manufacturing in the production of plant-based meats.
In lecture four, you’ll learn about fermentation’s role as a powerful technological platform within the alternative protein industry. This lecture will explore how traditional, biomass, and precision fermentation methods are expanding innovation in this sector.
In lecture four, you’ll learn about fermentation’s role as a powerful technological platform within the alternative protein industry. This lecture will explore how traditional, biomass, and precision fermentation methods are expanding innovation in this sector.
Lecture five begins with a definition of cultivated meat and then dives deep into the technology value chain required for its production. This lecture also covers costs, environmental impacts, regulation, food safety, and scale-up for this burgeoning industry.
Lecture five begins with a definition of cultivated meat and then dives deep into the technology value chain required for its production. This lecture also covers costs, environmental impacts, regulation, food safety, and scale-up for this burgeoning industry.