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: FNH 301 and 3rd-year standing or higher, or permission from the instructor.
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: FNH 301 and 3rd-year standing or higher, or permission from the instructor.
