Course curriculum

    1. Course information

    2. Module 1 overview

    3. Plant protein fundamentals

    4. Plant protein fundamentals: Quiz 1

    5. Traditional crop sources for proteins

    6. Traditional crop sources for alternative proteins: Quiz 2

    7. Expanding plant protein sources

    8. Expanding plant protein sources: Quiz 3

    9. Additional reading - GFI’s Plant Protein Primer

    10. Additional reading - Deep dive: Plant-based meat crop development

    11. Additional reading - Asian Cropportunities report

    1. Module 2 overview

    2. Crop development considerations for plant-based meat

    3. Crop development considerations for plant-based meat: Quiz 1

    4. Principles of crop breeding

    5. Principles of crop breeding: Quiz 2

    6. Genetic engineering techniques for crop development

    7. Genetic engineering techniques for crop development: Quiz 3

    8. Choosing a crop development method

    9. Choosing a crop development method: Quiz 4

    10. Additional reading -- Plants as a recombinant protein expression platform

    1. Module 3 overview

    2. Methods of plant protein enrichment

    3. Methods of plant protein enrichment: Quiz 1

    4. Whole crop valorization - use of sidestreams

    5. Whole crop valorization - use of sidestreams: Quiz 2

    6. Plant protein treatments and modifications

    7. Plant protein treatments and modifications: Quiz 3

    8. Conclusion and takeaways

    9. Conclusion and takeaways: Quiz 4

    10. Additional reading - Deep dive: plant-based meat ingredient optimization

    11. Additional reading - GFI State of the Industry reports

    12. Additional reading - Cultivating alternative proteins from commodity crop sidestreams

    13. Additional reading - GFI's Plant Protein Primer

    14. Additional reading - Reducing the price of alternative proteins

    15. Additional resources - GFI research grants

    16. Additional resources - Presentations on GFI’s YouTube channel

    17. Additional resources TEST

    1. Module 4 overview

    2. Components of animal-based and plant-based meat: Quiz 1

    3. Building plant-based food formulations: Quiz 2

    4. Food safety and regulatory considerations: Quiz 3

    5. Additional resources

    6. Final assessment

About this course

  • Free
  • 44 lessons
  • 2.5 hours of video content

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