- Introduction to Future Food
- Alternative protein sources
- Towards zero food waste
- Innovative ingredients & culinary techniques
- Sustainable Nutrition - Nutritional value of alternative protein sources & Menu planning
- Environmental sustainability
- Social and cultural impacts of future foods
- Economic implications
- Food safety and regulatory considerations
- Recipe creation and cooking with alternative proteins
Level
Basic
Certification
Participants who meet at least 75% of the required course attendance and pass the assessment will be awarded a Certificate of Completion.