The online course “The Science of Alternative Proteins”, offered free of charge by The Good Food Institute Brazil, has just been enriched with new content to expand your knowledge about this universe.
What's new?
Our education program, already renowned for exploring the technologies that are revolutionizing the way we produce food, now includes new classes focused on Advanced Topics in Alternative Proteins, as well as Innovation and Market Insights. These additions are designed to deepen your understanding of these emerging technologies and market trends, essential for anyone interested in staying up to date on the transformation of the food industry.
Who is the course for?
The course is open to anyone who wants to learn about the science, technology and innovation of alternative proteins, but is especially aimed at undergraduate and graduate students and professionals in the food industry, biotechnology and related fields. Each class has been meticulously planned to enrich your knowledge and prepare you for the challenges and opportunities in the food industry of the future.
What to expect from the content?
The course is now divided into three modules:
Basic Lessons on the Science of Alternative Proteins
This initial module consists of 9 lectures, each approximately 15 minutes long, covering the fundamentals of alternative proteins. The lectures include content such as the challenges and solutions to producing enough protein to feed 10 billion people, the concept of meat, alternative protein technologies and critical issues for the development of Cultivated meat, as well as applied biomaterials and bioprocesses.
Advanced Topics in Alternative Proteins
This new module moves on to more specific topics with 4 lessons of approximately 20 minutes each, aimed at an audience with prior knowledge or specialized interest.
– Bioreactors and Bioprocess Development: delve into fermentation technology and the details of bioprocesses applied to Cultivated meat, from strain selection and development, culture media to process scaling, bioreactor types and downstream processes.
– Use of algae-based ingredients in alternative proteins: discover the nutritional potential of algae and how they can be used in the production of alternative proteins.
– Texturizing plant-based meat analogues: Learn more about the technologies and processes used to texturize plant-based meats, a crucial feature for satisfying consumers’ sensory preferences.
– Meat analogues made from fungi (Mycoproteins): Explore the biomass fermentation process to obtain meats made from fungi, a promising technology in the industry.
Innovation and Alternative Protein Market
With a single class of approximately 20 minutes, this module provides insights into the plant-based food market in Brazil.
– Brazilian consumer perception of plant-based foods: Understand how the consumption of plant-based foods is developing in Brazil, analyzing habits, behavioral trends and other factors that influence purchasing decisions.
How to participate?
Participation is simple: fill out the registration and watch the classes at your own pace. To earn a certificate of completion, complete the course within six months and take the final quiz.
Certificates
Upon completing each module of the course, you will receive specific certificates, validating your expertise and dedication to learning.
Ready to get started?
Don't miss this unique opportunity to expand your knowledge of alternative proteins and lead the way in food innovation!
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18/12/25
