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.

Co-founder and director of the Alt:Meat lab at the University of California, Berkeley

Sutardja Center for Entrepreneurship and Technology (College of Engineering).

Attending all three webinars is strongly encouraged to fully understand the content,

but not required.

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