The Good Food Institute offers a massive open online course exploring the science behind alternative proteins. You will learn about the processes (chemical and biological) used to produce plant-based, fermentation-derived, and cultivated meat. You will also learn about the economic and environmental drivers behind these sectors.
The course is a free and flexible learning opportunity available to anyone in the world. Learning activities will be delivered through English-language video lectures and suggested readings.
The five self-paced module course details the sustainability and public health challenges that have been associated with the production of conventional meat and the various qualities (nutritional, organoleptic, etc.) of meat.