About Course
Knowledge and skills
Students will gain knowledge about the develop of lab grown meat as protein sources, their nutritional and functional properties and the technologies for their processing. Students will be able to understand the necessities, from formulation to processing, thus in terms of food design, in order to develop new plant based products including meat analogues and cultivated (lab grown) meats.
Teacher and organization
Marco Dalla Rosa
Alma Mater Studiorum-Università di Bologna, Italy
Course Content
Proteins from alternative sources – lab grown meat
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Introduction, sector needs and market development Basis of plant based food formulation, including meat analogues Texturization of plant-based
30:14 -
QUIZ 1
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Plant protein alternatives and their nutritional and functional properties Lab grown meats: principles, needs, processing flow, scaffolding and texturization
34:07 -
QUIZ 2
