The Alt: Meat Lab offers courses in food innovation that focus on the technical foundations and product design of novel foods. Courses are offered in both the Fall and Spring semesters and count toward the SCET Certificate in Technology and Entrepreneurship.
ENGIN 183/283 - Technical Foundations for Alternative Ingredients and Foods
Tu, Th | 8-9:30am | Cory 241 | App required
The alternative ingredient and food movement is rapidly expanding to encompass plant-based, fermented, and cultured foods/ingredients. The industry is striving to advance the next generation of foods due to both consumer demand and sustainability efforts. Innovations within alternative ingredients and food technology are laying the foundation for our food systems in years to come. There are both basic and technical concepts that will be covered in this course to help students get a better understanding of the product and ingredient innovation space.
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