Alternative Proteins for Sustainable Food Systems
This programme provides an in-depth exploration of alternative proteins and the rationale behind animal-free products, focusing on the technologies and materials used to produce foods from plants, algae, fungi, precision fermentation, and cell agriculture. Topics cover both conventional and novel food technologies, the environmental impact of agrifood production, principles of sustainable food production and the circular bioeconomy, as well as essential health and ethical considerations.
How will the course benefit my career/organisation?
Completing this course will equip you with a strong grasp of processing technologies and materials in the alternative protein food sector, as well as the social and environmental importance of the transition to a plant-centred food system. You will develop analytical, systems-thinking and strategic skills to assess sustainable food sources and identify both business and research opportunities. These competencies are highly sought after in roles across biosystems engineering, food technology, product development, and sustainability consulting, positioning you as a competitive candidate in both established companies and innovative startups focused on climate crisis mitigation and sustainable food solutions. Moreover, the skills and knowledge you gain will be transferable and applicable to your everyday life.
Why this Mirco-credential?
Through a combination of lectures, group activities, expert guest presentations, and continuous assessments, the module offers a comprehensive overview of the challenges and opportunities within this rapidly evolving sector. While focused on food applications, non-food uses of alternative proteins are also briefly addressed.
What will I learn?
On completion of this module you should be able to:
- Describe key technologies and materials used in the production of alternative protein foods;
- Understand the environmental footprint of food products and employ systems-thinking to propose sustainable food solutions;
- Explain the social and environmental issues associated with conventional protein sources, including human and animal rights considerations;
- Outline the benefits and limitations of alternative proteins in relation to the products they aim to replace;
- Identify emerging trends in the alternative protein sector in Europe and globally.
Course Information
AWARD TYPE: NFQ Level 8
LOCATION: Online
DURATION: 10 weeks, Thursdays at 5pm
START DATE: 15th May 2025
COST: €650
Application Deadline: 3rd May 2025
FOR FURTHER INFORMATION CONTACT:
Email: microcredentials@ucd.ie
