1.4.2. Proteins from alternative sources – lab grown meat

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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

What Will You Learn?

  • The aim of the course is to provide knowledge about the scientific and technological approaches regarding the development of plant-based meat analogues and protein rich products from non-conventional sources, including the basis of the biotechnological environment and technology needed for the production of cultured meats.

Course Content

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  • 15:00

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