Singapore has launched Asia’s first university course focusing on alternative protein. In collaboration with the non-profit The Good Food Institute Asia-Pacific, the course by Nanyang Technological University (NTU) will cover the science behind three of the key alt protein technologies – plant protein, cultivated meat and fermentation – and explore the current commercial and regulatory environment.
So what?
It will play an important role in ensuring the successful growth of the emerging food industry on alternative proteins. However, a deep transformation of the protein system will require such courses to also explore issues of equity along the value chain, and wider interconnections – such as exploring how to minimise plant and cell-based protein’s energy consumption.
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