(2027 Spring) FS 451/551. Introduction to Food Sustainability

• This 3-credit course introduces quantitative approaches (LCA/TEA) for assessing environmental impacts and cost feasibility of food processing, and their applications in the agri-food system.
• Topics include: low-carbon crop production, food industry decarbonization, food waste utilization, and sustainable protein production.

(2026 Spring) FS 491/591. Introduction to Manufacturing of Sustainable Food Proteins 

• Course details:
  • Cross-linked with ISE 489/589. Co-instructor: Dr. Rohan Shirwaiker.
  • Every Tuesday and Thursday from 4:30 pm – 5:45 pm
  • Teaching assistant: Ajinkya Atkare
• This 3-credit seminar-style elective course is designed to provide undergraduate and graduate students in engineering and life sciences a comprehensive overview of the materials, processes, and systems involved in the production of sustainable alternative proteins, including plant-based, fermentation-derived, and cell-cultivated meat products.