Alternative Proteins for Sustainable Food Systems

Science and engineering students and working professionals interested in the intersection of food engineering, food science, biotechnology, sustainability and climate change mitigation; food industry professionals looking to expand their knowledge of alternative proteins and sustainable food systems; and food entrepreneurs aiming to enhance their product portfolio.

By the end of this module, you will be able to:

• Describe key technologies and materials used in the production of alternative protein foods;
• Understand the environmental footprint of food products and employ systems-thinking to propose sustainable food solutions;
• Explain the social and environmental issues associated with conventional protein sources, including human and animal rights considerations;
• Outline the benefits and limitations of alternative proteins in relation to the products they aim to replace;
• Identify emerging trends in the alternative protein sector in Europe and globally.

Over 10 weeks, this micro-credential will cover the following main topics:

• Introduction to alternative proteins: why and how
• Environmental sustainability: fundamentals, indicators and quantification methods
• Plant-based foods: materials and technologies
• Sustainable and healthy food systems: can they coexist?
• Fungi-based foods: materials and technologies
• Algae- and microalgae-based foods: materials and technologies
• Human and animal rights for a socially sustainable food system
• Precision fermentation and cell agriculture: materials and technologies
• Food and non-food applications of alt-proteins: market trends, business opportunities and research gaps
• Discussion of student’s final assessment presentations (recorded) and course wrap-up

Completing this course will equip you with a strong grasp of processing technologies and materials in the alternative protein food sector, as well as the social and environmental importance of the transition to a plant-centred food system. You will develop analytical, systems-thinking and strategic skills to assess sustainable food sources and identify both business and research opportunities. These competencies are highly sought after in roles across biosystems engineering, food technology, product development, and sustainability consulting, positioning you as a competitive candidate in both established companies and innovative startups focused on climate crisis mitigation and sustainable food solutions. Moreover, the skills and knowledge you gain will be transferable and applicable to your everyday life.

This micro-credential is delivered through the UCD online learning platform (Brightspace) and will consist of lectures, guest speaker seminars, debates, and learner presentations. 

A repository of resources will be available to support your learning, and as a UCD student, you will have full access to the library. 

This is a 5 ECTS micro-credential and involves approximately 100 hours of learner effort.

Applicants must hold a degree in engineering or science. A Level 7 bachelor’s degree (NFQ) or international equivalent is required.

Applications will also be accepted from those with significant, relevant, practical experience or those with a graduate qualification relevant to the micro-credential.

Applicants whose first language is not English must demonstrate proof of English proficiency as per UCD's minimum English language requirements.

All applications are assessed on a case-by-case basis.

• 700-word reflective commentary: A written reflection on the student’s learning process and the ways their understanding of sustainable food systems has evolved throughout the module (10%).
• 2000-word essay: A critical analysis of alternative protein materials, products or technologies for sustainable food systems, with application to the student’s research, workplace or lifestyle context (35%).
• Online test: A quiz consisting of multiple-choice questions about key sustainability concepts, food processing technologies, alt-protein materials and case studies covered in the module (25%).
• 10 min-presentation: A recorded PowerPoint slide presentation on the latest innovations in alt-protein products, focusing on a selected product (30%).

Written feedback will be provided for both essays and presentations.

How Sustainable is my Food? (Micro-credential)

If you have any questions about this micro-credential, or would like to speak to a UCD staff member, please contact (opens in a new window)microcredentials@ucd.ie.