Plant-based and cultivated meat science | Online course

5Five 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

GFI’s massive open online course is a free and flexible learning opportunity available to anyone in the world. Through English-language video lectures and suggested readings, learners will gain an understanding of the science behind the production of plant-based and cultivated meat.

Student wearing headphones taking notes in front of a laptop

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.

“Completing the course and listing it on my resume helped me to obtain interviews with companies in the alternative protein space, including Rebellyous Foods where I am currently working.”

Jeffray Behr, Food Production Research Engineer at Rebellyous Foods

“[GFI’s massive open online course] really helped me learn the ropes in terms of how to make alternatives to animal products.”

Sri Artham, Founder, Hooray Foods

“This MOOC has introduced me to the world of cultivated and plant-based meat, covering all areas of innovation and giving a fresh perspective of what the industry is looking for. Not only did it teach me about the science, but it has also taught me the social and economic reasons that make this area of innovation so important.”

Joana Martinho, Master’s student, Engineering of Micro and Nanotechnology, NOVA Lisbon University