MVI303 Alternative Proteins: An Interdisciplinary Introduction

This course is intended as an introductory course about the challenges and opportunities of using protein-rich ingredients from non-traditional sources in foods. In particular, the application potential to substitute or replace animal products, including meat, fish, dairy products and eggs will be discussed.

The course covers three main areas; 1) plant-based protein sources, 2) fermentation, and 3) cell-based meat. The course will address some of the motivations behind a shift from animal proteins, including animal welfare, climate and the environment, and socio-economic challenges. Recent research on alternative proteins sources will be presented. The course aims to provide students with insight and inspiration to independently consider the use of these ingredients and what role they could play in human diets of the future.

The core activity of this course are discussion sessions with weekly themes. Several lectures are interspersed between the discussion sessions to introduce a topic or provide supporting information. The structure of the discussion sessions is as follows:

1. Background & introduction

2. Plant-based protein sources

3. Fermentation

4. Cell-based meat and seafood

5. Eggs, dairy and other alternatives to animal products

6. Social and political challenges

The course will be based on a "flipped classroom" model, with students reading course literature on their own to prepare for discussion sessions. An introduction to important concepts and knowledge will be given, but this is a student-active course with expected participation of the students in discussions. Attendance of at least 80% of the discussion sessions is mandatory, as well as submission of a term paper on a self-selected topic to demonstrate independent reflection. The course is assessed as pass/fail, and requires a pass in all parts (attendance and written assignment).

The students will learn to assess alternative protein sources in terms of sustainable food production, contribution to a healthy diet and other considerations relevant for the future of food. The students will learn to independently evaluate opportunities and challenges when using alternative protein sources. Students will learn to read research articles in order to assess potential hurdles in the widespread applications and acceptance of such products. Moreover, students will be able to make informed contributions in discussions on the feasibility of using non-traditional ingredients and products intended to be alternatives to animal products.

KNOWLEDGE

• Know the main sources of alternatives to animal proteins
• Have knowledge of the challenges associated with future food production and methods suitable to sustainable food production that covers the needs of a growing population.
• Be familiar with food security and discuss how alternative protein sources can contribute to it.
• Have a general overview of socio-economic factors that influence food choices and dietary patterns
• Know the challenges that arise when trying to commercialize foods made with alternative protein sources.
• Have an overview of some of the main challenges in terms of laws and regulations related to novel protein sources

SKILLS

• Be able to read and understand primary literature on the topic
• Discuss and articulate ones own perspective on the course topics
• Independently evaluate opportunities and challenges of alternative protein sources and discuss them in oral and written form

GENERAL COMPETENCE

• Interpret and assess information from literature, including peer-reviewed articles
• Express and convey the knowledge obtained through this course in the form of a term paper
• Be able to communicate ones own assessment of a complex topic