3.0

Average Course Rating

Future Food Manufacturing will cover the engineering principles, motivations, and scientific obstacles behind foods that are to replace traditionally animal-derived ingredients such as meat and dairy. Concepts include 3D printing and extrusion of plant-based proteins, biophysics of proteins and fats, fermentation of genetically engineered microbes, and tissue engineering in cultured meat applications. This interdisciplinary course will consist of guest lecturers from multiple departments to encompass the multiple manufacturing angles by which to ensure food security in decades to come. This class will have no exams, instead students will be connected to existing alt protein companies and they will propose solutions for a major pain point in their manufacturing process.