UC Davis Cultivated Meat Short Course
This virtual introductory course will provide technical information and is suitable for new researchers and professional practitioners in the field of cultivated meat and alt proteins. The short course will touch on a range of topics related to the development of cultivated meat, including:
- Cultivated Meat Research Challenges
- Structure and Physiology of Meat
- Cell Lines and Media Development
- Product Development and Regulatory Considerations
- Nutrition, Quality and Consumer Preferences
- Technoeconomic Analyses
**Instructors: **The course will feature faculty researchers participating in the UC Davis Cultivated Meat Consortium. Discussed research was supported in part by NSF Growing Convergence Research Award #2021132.
**Format: **This course is offered live via remote instruction using the Zoom platform. Log-in instructions to access the course are included on your enrollment confirmation which will be emailed to you after you register. A recording of this course will be available for a limited time for those who are unable to attend the live session. By enrolling in the course, you agree to being recorded for the purposes of instruction.
Course Schedule: The lectures for this course will be held on Zoom on September 12-15, from 9am-12:30pm (PDT). A final course schedule will be shared with participants prior to the start of the course.
