Popular awareness of alternative protein sources has grown dramatically over the last few years. Making new proteins from plants, microorganisms and insects will be essential for feeding 10 billion people sustainably by 2050.
On this course you’ll explore these new protein sources, and how they can be used in new products. Ultimately you’ll gain an understanding of the chemical, biological and nutritional fundamentals of proteins, how they can be derived from various sources - and the various consumer issues that may affect their adoption.
This course would suit professionals in the food sector working in small, medium or large enterprises, globally. It would be of particular interest to raw material providers and ingredient companies - as well as businesses that design new products (e.g. vegetarian, vegan, or ethical foods).