Application deadline: 2 December 2026
This course explores how biotechnology and emerging technologies can help address the nutritional and environmental challenges facing food systems. With a focus on alternative proteins, it introduces insect proteins, microbial production, cultivated meat and 3D food printing. Participants will examine the scientific principles behind these approaches and critically discuss their potential, limitations and implications for food safety and consumer acceptance.
Course Time
14h30-15h30 WET | 15h30-16h30 CET | 16h30-17h30 EET
Tutors
Gabriela Gomes & Cláudia Coelho
Contact Hours
1
European Qualifications Framework (EQF)
Bachelor level (EQF6)
Prerequisites
None
Further information
Course Recognition
Attendance certificate upon request
Learning Outcomes
By the end of the course, participants will be able to:
- Identify key nutritional and environmental challenges facing food systems.
- Explain the principles behind microbial protein production, precision fermentation and cultivated meat.
- Compare alternative protein sources in terms of nutritional potential, resource requirements and technological limitations.
- Describe the role of 3D printing in food production and product design.
- Discuss food safety considerations and factors influencing consumer acceptance.
- Critically assess the potential contribution of emerging food technologies to more sustainable food systems.
Literature & Materials
Powerpoint presentation
Mentimeter
Please note
Please be aware of the course timezone provided in the course description. Converting the course times to your timezone may be necessary to ensure your availability.
