Introduction to the concepts of cellular agriculture, food science and the use of biotechnology in food production. Laboratory experience in cell culture and biomaterials processing from cell isolation to generation of in vitro meat using tissue engineering techniques. Course culminates in a scientific, creative proposal based on student interests. This course is crosslisted with AS&E's BME 0173.
Co-Instructors: David L. Kaplan, Kirsten Trinidad, Emily T. Lew