Short Course Description
The purpose of the course is to expose students to adequate background and tools currently at the front of cultivated and plant-based meet research and development.
Topics include: Meat structure and composition. Cultured meat: cell types, cell differentiation, cell culture. Tissue engineering, bioreactors, growth and differentiation medium.
Plant based meat substitutes: Cultivating crops for the plant-based meat industry. Processing plants and algae into food raw materials. Composition and development of food product.
Fermentation as a tool for meat alternatives production.