University College Dublin to Offer Course on Alternative Proteins for Sustainable Food Systems

University College Dublin will offer a micro-credential Level 8 course on Alternative Proteins for Sustainable Food Systems. The course will explore technologies and materials used to produce animal-free products from plants, algae, fungi, precision fermentation, and cellular agriculture. It will cover environmental impacts, sustainable food production principles, and health and ethical considerations. The course, led by Dr. Camila Perussello, will be delivered online by experienced academics and industry professionals through lectures, group activities, and assessments.

In response to growing concerns about climate collapse, universities globally are introducing courses on alternative proteins. Dr. Camila Perussello emphasized the necessity of a plant-centered food system to reduce carbon emissions, save water and land, restore forests, and feed the growing population nutritious food. The ten-week UCD course costs €650 and provides 5 ECTS credits. Interested participants should apply by May 3, 2025, to start studying on May 15.