A free online course exploring the science behind plant-based and cultivated meat.
These modules will take you from zero to one on the foundations of the science behind cultivated meat. Estimated time: 16 hours
Get up to speed on the global cultivated meat industry as it was at the end of 2020. This report details the commercial landscape, investments, regulatory developments, and scientific progress in the rapidly accelerating field of producing meat through cellular agriculture. To help you through the report, there is a companion video.
Instructors don’t have to create their curriculum from scratch. You can find the building blocks of alternative protein courses in our Curriculum Materials Repository, including syllabi, powerpoints, recommended readings, and assessment tools from existing alternative protein curricula. All these resources are open-access, ready for an instructor to adapt and transform them to teach students about alternative proteins in new, globally relevant ways.
Dr Minh Ha, Brodie Peace and Kieren Watkins from the Faculty of Veterinary and Agriculture Sciences take us on a tour to see: – how scientists culture meat cells – how meat processing, packaging and cooking affects food safety, taste, and texture – how scientists evaluate taste and texture of meat using lab equipment and consumer sensory studies