Introduction to cultivated meat (On Demand E-Learning)

This is a self paced course aimed at providing the food industry with an overview of the rapidly evolving field of cultivated meat. It introduces the basics of cultivated meat production and factors to consider from a food industry perspective for its scale up.

• You’ll gain insights into how cellular agriculture enables the production of meat without traditional livestock farming.
• The course will cover the process of cell cultivation, bioreactors, and factors that must be considered for scale up including regulatory, food safety and formulation challenges. 
• It will help you navigate the potential and challenges of cultivated meat.
• The course will highlight some of the innovation and research needed across the industry to successfully bring this new technology to market. 

This course is aimed at anyone with an interest in cultivated meat. This may include manufacturers, technical, academic and research based roles.

The E-learning format allows you to learn at your own pace with on demand modules. On completion of the course participants will be able to download a Campden BRI accredited Campden Learning certificate. The course takes approximately 2 hours to complete.

Content modules:

• Overview of Cultivated Meat –provides an overview of why cultivated meat is needed, what it is, how it is produced, benefits and challenges, and opportunities for the food industry. 
• Cell Lines - provides learners with the basic principles of cell lines, how they are sourced, key cell types, attributes to characterise for and benefits and challenges associated with cell lines. 
• Cell Culture Media - covers nutritional requirements for cells to grow, typical components of media, challenges faced and opportunities for innovation. 
• Bioreactors - provides the learner with the basic principles of bioreactors and a case study for one example of a bioreactor design.
• Scaffolding - an overview of what scaffolds are, why they are used, types available and their challenges. 
• Regulation of Cultivated Meat - an overview of the regulatory status for cultivated meat.
• Food Safety Considerations - covers some of the food safety aspects to be considered for cultivated meat products. 
• Product Development & Consumer Acceptance – this module covers factors to consider when developing cultivated meat products and highlights areas for further research. It also suggests factors which may affect consumer attitudes toward cultivated meat.

Learning Objectives:

The learning objectives for this course are to:

• Understand the environmental, ethical, and economic reasons for pursuing cultivated meat.
• Examine components of the process and their challenges such as cell lines, cell culture media, bioreactor design, and scalability.
• Highlight predictions and trends regarding consumer acceptance, regulatory frameworks, and the considerations for integration of cultivated meat into the global food supply.
• Understand the efforts to overcome challenges and the implications for future advancements.