5Five modules exploring the science of alternative proteins
8500+Enrollments around the world
110+Countries represented in our community of online learners

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GFI’s massive open online course is a free and flexible learning opportunity available to anyone in the world. Through English-language video lectures and suggested readings, learners will gain an understanding of the science behind the production of plant-based, fermentation-derived, and cultivated meat.

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Module 1 reimagining protein supply

Module 1: Reimagining the protein supply to feed 10 billion 

In the first module, you’ll learn about the sustainability and public health challenges associated with conventional meat production. This lecture will also provide a brief introduction to plant-based, fermentation-derived, and cultivated meat.

Module 2 what is meat

Module 2: What is meat?

In module two, we’ll cover the nutritional properties of meat, including the properties of meat-derived proteins and fats. Then we’ll discuss some of the qualities that contribute to the experience of eating meat, including texture, color, and flavor.

Module 3 leveraging plants

Module 3: Leveraging plants to create plant-based meat

Module three starts with an overview of plant-based meat. You’ll also learn about the roles of crop development, ingredient optimization, end product formulation, and manufacturing in the production of plant-based meats.

Module 4 fermentation

Module 4: Fermentation as an emerging production pillar in alternative proteins

In module four, you’ll learn about fermentation’s role as a powerful technological platform within the alternative protein industry. This lecture will explore how traditional, biomass, and precision fermentation methods are expanding innovation in this sector.

Module 5 cultivated meat

Module 5: What is cultivated meat?

Module five begins with a definition of cultivated meat and then dives deep into the technology value chain required for its production. This lecture also covers costs, environmental impacts, regulation, food safety, and scale-up for this burgeoning industry.

“Completing the course and listing it on my resume helped me to obtain interviews with companies in the alternative protein space, including Rebellyous Foods where I am currently working.”
Jeffray Behr, Food Production Research Engineer at Rebellyous Foods
“[GFI’s massive open online course] really helped me learn the ropes in terms of how to make alternatives to animal products.”
Sri Artham, Founder, Hooray Foods
“This MOOC has introduced me to the world of cultivated and plant-based meat, covering all areas of innovation and giving a fresh perspective of what the industry is looking for. Not only did it teach me about the science, but it has also taught me the social and economic reasons that make this area of innovation so important.”
Joana Martinho, Master’s student, Engineering of Micro and Nanotechnology, NOVA Lisbon University
Renee bell

Connect with us to learn more

Please contact Renee Bell for more information about GFI’s online course.

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Student resource guide

This guide will help you steer through the exciting world of alternative proteins.

Two workers in sterile clothing inside a food manufacturing facility

Plant-Based Meat Manufacturing Guide

Learn about plant-based meat manufacturing by extrusion and explore directories of ingredients, facilities, and co-manufacturers.

Clean meat production cover art

Analyzing cell culture medium costs

This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.

Illustration of supplies with workers collaborating in the background

Alternative protein curriculum development and support

We’ve recognized a need for more alternative protein sources in the classroom. Now, you can take advantage of our curriculum materials and resources exclusively created for students and professors.