Tufts University Center for Cellular Agriculture (TUCCA) has launched what it claims is the world's first undergraduate degree in cellular agriculture.

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Cultivated, Cell-Cultured & Biotechnology

Tufts University Launches World’s First Undergraduate Degree in Cellular Agriculture

Tufts University Center for Cellular Agriculture (TUCCA), based in Massachusetts USA, has launched what it claims to be the world’s first undergraduate degree in cellular agriculture to allow students to secure the unique skills they need to work in the emerging industry of cellular agriculture. TUCCA, considered among the leading academic institutions for cellular agriculture research, leverages world-renowned expertise in tissue engineering, synthetic biology, and food science to reinvent the production of animal products.  This undergraduate degree aims to empower undergraduates in tissue engineering research to translate cellular agriculture research into food industry innovation. It is designed as an interdisciplinary minor and combines various disciplines to understand this complex, cutting-edge field. Available to students in the Tufts School of Engineering and the School of Arts and Sciences, …


University of Kent catering

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Food Service

UK’s Kent University Votes For 100% Plant-Based Catering by 2027

Students at Kent University have voted for a transition to 100% plant-based catering from 2027 in a proposal that aims to reduce the impact of animal agriculture on the environment. The policy motion, voted for by 450 students at Kent University, will now be discussed by the university’s Board of Trustees.   The Plant-Based Universities campaign has witnessed increasing success in the UK, with the universities of Birmingham, Stirling, and Cambridge voting for fully plant-based menus. The move closely follows news from earlier this week that Brakes, the UK’s leading food wholesale supplier, has launched an initiative urging educational settings to serve plant-forward meals. “A plant-forward approach is a virtuous circle providing a sustainable, healthy, and cost-effective way of catering,” said Lisa Johnson, sector marketing manager …


John Hopkins College Studnents Alt Protein

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John Hopkins Now Teaching “Food of the Future” Alternative Protein Course

John Hopkins University has launched Food of the Future, the school’s first academic course devoted to alternative protein education, according to John Hopkins HUB.  Created by Franklyn Hall, a Ph.D. candidate in biomedical engineering, the virtual course teaches students the intricate science behind the production of plant and cultivation-based meat, dairy, eggs and seafood.   The class was first taught as part of John Hopkin’s Intersession Program in 2021. The most recent course wrapped last month and focused on using bioengineering methods, including genetic engineering and tissue engineering, to produce cultivated protein and fats.  “More specifically, some of the topics we explored included biophysical considerations in creating plant-based foods, bioprocess design and metabolic/strain engineering of microbes for proteins through fermentation, and stem cell differentiation and scaffolding …