2022 Fall ENGIN 283 002 SEM 002

2022 Fall

ENGIN 283 002 - SEM 002

Special Topics in Technology Innovation and Entrepreneurship

Technical Foundations for Alternative Ingredients and Foods

Celia Homyak

Aug 24, 2022 - Dec 09, 2022
Tu, Th
08:00 am - 09:29 am
Class #:32474
Units: 3

Instruction Mode: In-Person Instruction

Offered through Engineering

Current Enrollment

Total Open Seats: 3
Enrolled: 7
Waitlisted: 0
Capacity: 10
Waitlist Max: 15
No Reserved Seats

Hours & Workload

1 to 4 hours of student-instructor coverage of course materials per week, and 2 to 8 hours of outside work hours per week.

Final Exam

WED, DECEMBER 14TH
03:00 pm - 06:00 pm
Cory 247

Other classes by Celia Homyak

Resources

Course Catalog Description

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

Class Description

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/

Class Notes

This course was formerly INDENG 290.

This class is combined with an undergraduate section ENGIN 183-002. Undergraduate students may not enroll in this section.

See https://scet.berkeley.edu/students/courses/ for enrollment FAQs and contact scet-academics@berkeley.edu for a.. show more
This course was formerly INDENG 290.

This class is combined with an undergraduate section ENGIN 183-002. Undergraduate students may not enroll in this section.

See https://scet.berkeley.edu/students/courses/ for enrollment FAQs and contact scet-academics@berkeley.edu for additional questions.

This course counts towards the SCET Certificate in Technology and Entrepreneurship (https://scet.berkeley.edu/certificate-in-entrepreneurship-and-technology/). show less

Rules & Requirements

Repeat Rules

Reserved Seats

Current Enrollment

No Reserved Seats

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