Alternative proteins are the theme of a new course offered by UNICAMP

The State University of Campinas (UNICAMP) is now offering the course “Alternative Proteins: Made from Plants, Fermentation and Cultivated meat” as part of the Graduate Program of the School of Food Engineering. Through this course, with a new curriculum, participants will have their first contact with the three technological pillars of alternative protein production: plant proteins, Cultivated meat and fermentation. In addition to the introductory theoretical basis on the technologies, the current scenario of the industry will also be explored, with its opportunities and challenges. The goal is to train students by presenting the technical and scientific foundations of alternative proteins so that they can contribute to both the development of science and the growth of the industry. In total, 29 students from industry and academia are attending the classes.

Learn more about the course

The program provides an overview of the main technologies used in the production of alternative meats, milks and dairy products: plant-based, obtained through cell culture and fermentation. In addition, it explores the specificities of the national and international markets, as well as sustainability issues involving global protein consumption and the environmental impacts of different types of protein production. The topics are led by professors from UNICAMP itself, by guest professors from other universities and research institutions, as well as industry professionals, which makes the debate extremely rich. This course brings together the main Brazilian experts on the subject, providing students with the most up-to-date information in this field.

GFI Brazil experts participate in the program as guest speakers and share their expertise on topics such as the national market, the Brazilian regulatory scenario, and the differences and potential of each technological front in the alternative protein environment.

Classes end in July, when students must propose an innovative product or solution for the alternative protein market.