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. 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. Unfortunately, we can only admit very few students with a non technical major because innovation on plant based foods is becoming technically very complex. 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. As we near the start of the semester, the instructor will review applications on a rotating basis and you will be notified via email if you have been admitted or not. If admitted, you will be given permission to enroll. The application for spring 2022 is now closed. More Information: https://scet.berkeley.edu/students/courses/challenge-labs/alt-meat-product-design/

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.

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