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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, fermentation-derived, and cultivated meat.
Module 1: Reimagining the protein supply to feed 10 billion
In the first module, 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.
Module 2: What is meat?
In module 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.
Module 3: Leveraging plants to create plant-based meat
Module 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.
Module 4: Fermentation as an emerging production pillar in alternative proteins
In module 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.
Module 5: What is cultivated meat?
Module 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.
Connect with us to learn more
Please contact Renee Bell for more information about GFI’s online course.
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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.