Open to anyone who has an interest in learning more about alternative protein science, the course consists of 9 classes and addresses the biological and chemical processes used to produce plant-based, fermented, and cultured meat, as well as the environmental and economic factors behind these market sectors. To participate, you need to fill out the registration available on the website and attend the classes, which last an average of 15 minutes each. To obtain the certification of completion, it is necessary to attend the course within a maximum period of six months and answer a quiz.