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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.
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.
Connect with us to learn more.
Please contact Renee Bell for more information about GFI’s online course.
This guide will help you steer through the exciting world of alternative proteins.
Learn about plant-based meat manufacturing by extrusion and explore directories of ingredients, facilities, and co-manufacturers.
This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.
Bring more alternative protein content to the classroom with these curriculum materials and resources for students and professors.