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.

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/

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