{"id":320,"date":"2023-10-31T01:34:13","date_gmt":"2023-10-31T01:34:13","guid":{"rendered":"https:\/\/foodsustainability.wordpress.ncsu.edu\/?page_id=320"},"modified":"2026-02-07T16:30:23","modified_gmt":"2026-02-07T16:30:23","slug":"teaching","status":"publish","type":"page","link":"https:\/\/foodsustainability.wordpress.ncsu.edu\/?page_id=320","title":{"rendered":""},"content":{"rendered":"<h3><strong><span style=\"color: #cc0000\">(2027 Spring) FS 451\/551. Introduction to Food Sustainability<\/span><\/strong><\/h3>\n<ul>\n<li>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.<\/li>\n<li>Topics include: low-carbon crop production, food industry decarbonization, food waste utilization, and sustainable protein production.<\/li>\n<\/ul>\n<h3><\/h3>\n<h3><strong><span style=\"color: #cc0000\">(2026 Spring) FS 491\/591. Introduction to Manufacturing of Sustainable Food Proteins\u00a0<\/span><\/strong><\/h3>\n<ul>\n<li>Course details:\n<ul>\n<li>Cross-linked with ISE 489\/589. Co-instructor: Dr. Rohan Shirwaiker.<\/li>\n<li>Every Tuesday and Thursday from 4:30 pm &#8211; 5:45 pm<\/li>\n<li>Teaching assistant: Ajinkya Atkare<\/li>\n<\/ul>\n<\/li>\n<li>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.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>(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,&#8230;<\/p>\n","protected":false},"author":10403,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-320","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/foodsustainability.wordpress.ncsu.edu\/index.php?rest_route=\/wp\/v2\/pages\/320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodsustainability.wordpress.ncsu.edu\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/foodsustainability.wordpress.ncsu.edu\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/foodsustainability.wordpress.ncsu.edu\/index.php?rest_route=\/wp\/v2\/users\/10403"}],"replies":[{"embeddable":true,"href":"https:\/\/foodsustainability.wordpress.ncsu.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=320"}],"version-history":[{"count":7,"href":"https:\/\/foodsustainability.wordpress.ncsu.edu\/index.php?rest_route=\/wp\/v2\/pages\/320\/revisions"}],"predecessor-version":[{"id":601,"href":"https:\/\/foodsustainability.wordpress.ncsu.edu\/index.php?rest_route=\/wp\/v2\/pages\/320\/revisions\/601"}],"wp:attachment":[{"href":"https:\/\/foodsustainability.wordpress.ncsu.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}