This course will explore various topics around technology innovation and entrepreneurship. Topics will vary by semester.

The alternative ingredient and food movement is rapidly expanding to encompass plant-based, fermented, and cultured foods/ingredients. The industry is striving to advance the next generation of foods due to both consumer demand and sustainability efforts. Innovations within alternative ingredients and food technology are laying the foundation for our food systems in years to come. There are both basic and technical concepts that will be covered in this course to help students get a better understanding of the product and ingredient innovation space. Students will learn about and understand the key technical concepts behind processing, formation, and characterization of alternative ingredients and foods. We will dive into and build on emerging technologies to gain practical understanding of the basic concepts and recent innovations that are important to the alternative food and ingredient space. Additionally, this course will provide technical and entrepreneurial training through the instructor, mentors and guest lecturers. This course will be a great introduction and complement to the Challenge Lab AltMeat: Product Design of Plant-Based Foods course that is offered in the spring semester. Ideally (but not required), students would complete this course in the fall and then enroll in the challenge lab course in the spring. This class is open to students from all majors. The following are recommended (not required) pre-requisite courses to help you better prepare for this course: -Chemistry (general chemistry, organic chemistry, analytical chemistry and/or biochemistry) -The Science & Engineering of Cooking (MEC ENG 126) -Introduction and Application of Food Science (NUSCTX 108A or 108B) More info: https://scet.berkeley.edu/students/courses/special-topics/technical-foundations-for-alternative-ingredients-and-foods/

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