When the opening to teach an intersession course on the alternative food scene became available, Franklyn Hall jumped at the opportunity to combine knowledge from his previous undergraduate coursework in chemical engineering with his current work as a biomedical engineering PhD candidate at Johns Hopkins.
“My PhD research heavily involves stem cell research, and I saw this as a great opportunity to learn about new types of differentiations and applications of this technology outside of medical research,” Hall said.
Plant-based meats, milks, and cheeses are just some of the products that have been popping up on store shelves across the country. But what exactly goes into producing them?
Students who took Food of the Future, a course offered last month through the university’s Intersession program, got an inside look at the booming plant-based and cultivated meat industries and learned the science behind some of the methods of creating these products. Taught by Hall and PhD students Lauren Blake and Molly Gordon, the course focused on exposing students to the environmental impacts of current food production methods, the economics driving the alternative food industry, and areas of opportunities for innovation.