2021 Spring INDENG 185 003 SEM 003

Spring 2021

INDENG 185 003 - SEM 003

Challenge Lab

AltMeat: Product Design of Plant-Based Foods

Ricardo San Martin

Jan 19, 2021 - May 07, 2021
Mo, We
04:00 pm - 05:59 pm
Internet/Online
Class #:28701
Units: 4

Instruction Mode: Pending Review

Current Enrollment

Total Open Seats: 13
Enrolled: 27
Waitlisted: 0
Capacity: 40
Waitlist Max: 0
Open Reserved Seats:
40 reserved for Students with Enrollment Permission

Hours & Workload

4 hours of student-instructor coverage of course materials per week, and 8 hours of outside work hours per week.

Course Catalog Description

This course is meant for students in engineering and other disciplines who seek a challenging, interactive, team-based, and hands-on learning experience in entrepreneurship and technology. In this highly experiential course, students work in simulated start-up teams to create products or start-up ideas to address a broadly-defined need of an industry partner or social challenge.

Class Description

The market for plant-based products is expected to grow rapidly in the coming years as more consumers seek alternatives to meat, dairy, seafood, as well as plant-based food ingredients. This class is a hub where students closely interact with entrepreneurs, companies, venture capitalists and plant-based organizations, acquiring a holistic view of the plant-based food space. Students learn the principles of food science applied to the design and production of plant-based foods. Working in teams, they'll tackle industry challenges to design real novel plant-based products. Emphasis is given to the design of healthy, minimally processed foods, based on locally available raw materials. Graduates of the program have created new companies and/or work in leading plant-based companies. Students from all majors, both undergraduate and graduate, are welcome. Due to the nature of this class topic, it is highly recommended that students have a strong background in biological sciences, chemistry, chemical engineering or related disciplines. Students from other backgrounds who are interested in the class topic are also welcome to apply as we will form interdisciplinary teams. In order to form the class with the appropriate mix of students, all students must fill out an application and submit a resume and 1-page Statement of Intent including why you want to be in the class. If you are interested in enrolling in the class, please enroll yourself (or add yourself to the waitlist) AND also submit the application. The instructor will review applications and you will be notified if you have been admitted or not. Please note that if you are not admitted, you will be dropped. Note: The application for the spring 2021 class is now closed. More Info: https://scet.berkeley.edu/students/courses/challenge-labs/alt-meat/

Class Notes

This class requires synchronous participation: students are expected to participate in the class during the days and time that are specified on the schedule of classes.

This course counts towards the SCET Certificate in Technology and Entrepreneurship. Additional information: https://sc.. show more
This class requires synchronous participation: students are expected to participate in the class during the days and time that are specified on the schedule of classes.

This course counts towards the SCET Certificate in Technology and Entrepreneurship. Additional information: https://scet.berkeley.edu/certificate-in-entrepreneurship-and-technology/. Questions about SCET course enrollment or certificate can be directed to lee.2293@berkeley.edu. show less

Rules & Requirements

Repeat Rules

Reserved Seats

Current Enrollment

Open Reserved Seats:
40 reserved for Students with Enrollment Permission

Textbooks & Materials

See class syllabus or https://calstudentstore.berkeley.edu/textbooks for the most current information.

Textbook Lookup

Guide to Open, Free, & Affordable Course Materials

eTextbooks

Associated Sections

None