This course aims to increase the use of sustainable food sources by teaching about making nutritious, delicious meat and dairy products from plants. The course covers topics such as the environmental impact of animal farming, developing DNA microarrays, and monitoring gene expression programs. The teaching method includes lectures and real-world examples. This course is intended for individuals interested in sustainable food sources, environmental impact, and biochemistry.
Overview
Syllabus
Introduction
Open Access
Harold Varmus
Steve Chu
Background
What can we do
Homer Simpson
Sitting duck
Horse racing
Heme
Root Nodules
Leg Hemoglobin
Wild Ground Beef
Impossible Burger
Is it achieving our goal
Can you tell the difference
Lessons from the experience
Thank you
Taught by
American Society for Microbiology
