Advances in Plant and Cell-Based Foods

3 credits

Examination of meat, egg, fish, and dairy analogues made using plants, recombinant proteins, and cell cultures, from the molecular to the macroscopic level. Relation of molecular details to physical and sensory properties. Health and sustainability impacts. Prerequisite: One of BIOL_V 201, BIOC_V 202, BIOC_V 203, CHEM_V 203 or CHEM_V 233. 3rd-year standing or higher.