Singaporean University launches “Asia Pacific’s First Alt-Protein University Course” – vegconomist
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Singapore Nanyang Technological University (NTU), one of the top universities in Asia approved a new course with the title “Future Foods – Introduction to Advanced Meat Alternatives”.
NTU claims the new course will be the first in the Asia-Pacific region to focus on Alt-Protein. It is open to students of the Food Science & Technology course and may be made more widely accessible if there is enough interest.
The students get to know the science of the production of waste protein products using plant, cell-cultured and fermentation methods. The course was developed in collaboration with GFI’s global network of scientists.
The Chinese University of Hong Kong (CUHK) took a similar step back in 2018 when it launched the “Future of Food: Plant-based Living” course in collaboration with the Green Monday Foundation.
NTU’s course aims to address a shortage of scientists and technologists in the Asia-Pacific waste protein sector. The region is the fastest growing region in the world for waste protein and there are concerns that a shortage of skilled workers could hold back progress. Some are calling for scientists in other areas such as genetics, bioengineering, and bioinformatics to step into the field of legacy protein research.
Universities have long been leaders in alt-protein research, from the development of cell-cultured pork at Seoul University to the development of an algae-based tuna alternative by the University of San Diego’s spin-off Triton Algae Innovations. However, this research is only possible if the workers have the appropriate experience and training.
“No technology, no matter how groundbreaking, will prevail without qualified personnel trained to move it forward,” said a GFI APAC spokesman. “This new course brings us one step closer to closing this gap.”
