Technical Foundations for Alternative Ingredients and Foods

ENGIN 183/283 (Formerly INDENG 190E/290) · Special Topics in Technology Innovation and Entrepreneurship· 3 Units

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The alternative ingredient and food movement is rapidly expanding to encompass plant-based, fermented, and cultured foods/ingredients. The industry is striving to advance the next generation of foods due to both consumer demand and sustainability efforts. Innovations within alternative ingredients and food technology are laying the foundation for our food systems in years to come. There are both basic and technical concepts that will be covered in this course to help students get a better understanding of the product and ingredient innovation space.

Students will learn about and understand the key technical concepts behind processing, formation, and characterization of alternative ingredients and foods. We will dive into and build on emerging technologies to gain practical understanding of the basic concepts and recent innovations that are important to the alternative food and ingredient space. Additionally, this course will provide technical and entrepreneurial training through the instructor, mentors and guest lecturers.

Instructor

Photo of Celia Homyak

Celia is a multidisciplinary technical leader with expertise in Chemistry, Food Science, Biochemistry, and Materials Science. She has a breadth of experience in plant-based food technology having worked at Eat Just, and Ripple Foods. Throughout her experience Celia has led an R&D team while driving external academic and industry collaborations in addition to managing intellectual property portfolios.  Celia received her Ph.D. in Chemistry from the University of Massachusetts Amherst.

Discover More

Contact SCET Academic Program Manager Michelle Lee at lee.2293@berkeley.edu for additional questions.

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Refer to our Courses page for a full list of SCET courses and current class offerings, and our Certificate page for more information on our Certificate in Entrepreneurship & Technology.