Berkeley Alt:Meat Lab Offers Free Course: Plant-Based Foods, Critical analysis of production methods
This free course is intended for anyone that wants to know how the new
generation of plant-based foods are made (meat, milk, butter, etc.), and how
healthy and sustainable they are (or not). This will help you decide which ones
you will eat, and which ones, for the time being, you might prefer to pass on.
Contents include critical discussion of the following plant-based analogs: ground
beef, milk/butter, cheese, as well as a brief discussion of upcoming trends like
fungi-based foods, cell-cultured meat and precision fermentation. There will be
three 2-hour sessions delivered as a webinar by zoom.
Instructor: Ricardo San Martin
Co-founder and director of the Alt:Meat lab at the University of California, Berkeley
Sutardja Center for Entrepreneurship and Technology (College of Engineering).
Date and Course Registration
November 14, 5 p.m. PT
November 16, 5 p.m. PT
November 21, 5 p.m. PT
Attending all three webinars is strongly encouraged to fully understand the content,
but not required.