One of Asia’s top tertiary institutions, Nanyang Technological University, has approved a new undergraduate course entitled ‘Future Foods – Introduction to Advanced Meat Alternatives’, beginning in August.
The Future Foods course will explore how sustainable alternatives to conventional meat can mitigate issues of climate change and food safety, and give participants an understanding of the three principal technologies in the alternative protein field: cultivated meat, plant-based protein and fermentation. Each student will also develop a research proposal that addresses a real-world challenge faced by the alt-protein industry.
The course is being offered to third and fourth-year science and engineering students majoring in Food Science and Technology. It will be coordinated by Professor William Chen, Director of NTU’s Food Science and Technology Programme (FST) and a Senior Science & Technology Consultant to GFI Asia Pacific, in collaboration with the Good Food Institute (GFI) and its global scientific network.
“Alternative protein production has emerged as a powerful economic engine in Asia, potentially creating lucrative job opportunities for skilled young people from across the novel food industry landscape, noted Prof. Chen, speaking with GFI in mid-June.
“NTU FST has developed a number of groundbreaking innovations for alternative protein production and is therefore well-positioned to host and contribute to this historic university course on Future Foods—the first of its kind in the APAC region,” Prof. Chen said.
“We look forward to working with other Asian universities to prepare students for a future technology-driven world, contribute to enhanced food security, and create real societal impact in the region.”
The course will enrol its first students for the 2021-2022 academic year, beginning in August.
Read the full story in GFI News.
Read more about alternative meat in this GFI article.
Source: APAC’s First Alternative Protein University Course Coming to Singapore I Good Food Institute