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This course explores the rise of alternative proteins as a sustainable solution for the future of food. The learning outcomes include understanding the environmental impact of traditional livestock farming, the potential of alternative proteins in reducing greenhouse gas emissions, and the role of innovative food technology in shaping the food industry. The course teaches about the emerging movement of alternative proteins and features pioneers in the field discussing the growth of their businesses. The intended audience for this course includes individuals interested in sustainability, food technology, and the future of the food industry.
