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BSEN20200

Academic Year 2025/2026

Alternative Proteins for Sustainable Food Systems (BSEN20200)

Subject:
Biosystems Engineering
College:
Engineering & Architecture
School:
Biosystems & Food Engineering
Level:
2 (Intermediate)
Credits:
5
Module Coordinator:
Dr Camila Perussello
Trimester:
Summer
Mode of Delivery:
Online
Internship Module:
No
How will I be graded?
Letter grades

Curricular information is subject to change.

*** Not available in the academic year indicated above ***

This module provides an in-depth exploration of alternative proteins and the rationale behind animal-free products, focusing on the technologies and materials used to produce foods from plants, algae, fungi, precision fermentation, and cell agriculture. Topics cover both conventional and novel food technologies, the environmental impact of agrifood production, principles of sustainable food production and the circular bioeconomy, as well as essential health and ethical considerations. Through a combination of lectures, group activities, expert guest presentations, and continuous assessments, the module offers a comprehensive overview of the challenges and opportunities within this rapidly evolving sector. While focused on food applications, non-food uses of alternative proteins are also briefly addressed.

About this Module

Learning Outcomes:

On completion of this module, students should be able to:

• Describe key technologies and materials used in the production of alternative protein foods;
• Understand the environmental footprint of food products and employ systems-thinking to propose sustainable food solutions;
• Explain the social and environmental issues associated with conventional protein sources, including human and animal rights considerations;
• Outline the benefits and limitations of alternative proteins in relation to the products they aim to replace;
• Identify emerging trends in the alternative protein sector in Europe and globally.

Indicative Module Content:

Over 10 weeks, this micro-credential will cover the following main topics:

• Introduction to alternative proteins: Why and how

• Environmental sustainability: Fundamentals, indicators and quantification methods

• Plant-based foods: materials and technologies

• Sustainable and healthy food systems: can they coexist?

• Fungi-based foods: materials and technologies

• Algae- and microalgae-based foods: materials and technologies

• Human and animal rights for a socially sustainable food system

• Precision fermentation and cell agriculture: materials and technologies

• Food and non-food applications of alt-proteins: market trends, business opportunities and research gaps

• Discussion of student’s final assessment presentations (recorded) and course wrap up

Student Effort Hours:
Student Effort Type Hours
Specified Learning Activities

30
Autonomous Student Learning

45
Lectures

20
Tutorial

5
Total

100

Approaches to Teaching and Learning:
The module will be delivered online, incorporating asynchronous activities and real-time classes scheduled after working hours to accommodate working professionals, full-time students and individuals with caregiving responsibilities. The module will utilise educational resources and approaches in line with good teaching practices.

Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 

Assessment Strategy
Description Timing Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered
Assignment(Including Essay): 2000-word essay: A critical analysis of alternative protein materials, products or technologies for sustainable food systems, with application to the student’s research, workplace or lifestyle context Week 7 Standard conversion grade scale 40% Yes
35
 Yes
Exam (Online): Online test: A quiz consisting of multiple-choice questions about key sustainability concepts, food processing technologies, alt-protein materials and case studies covered in the module. Week 9 Standard conversion grade scale 40% Yes
25
 Yes
Reflective Assignment: 700-word reflective commentary: A written reflection on the student’s learning process and the ways their understanding of sustainable food systems has evolved throughout the module. Week 4 Standard conversion grade scale 40% No
10
 Yes
Student Negotiated or Choice of Assessment: 10 min-presentation: A PowerPoint slide presentation on the latest innovations in alt-protein products, focusing on a selected product. Week 10 Standard conversion grade scale 40% Yes
30
 Yes

Carry forward of passed components
Yes
 

Resit In Terminal Exam
Autumn No
Please see Student Jargon Buster for more information about remediation types and timing. 

Feedback Strategy/Strategies

• Feedback individually to students, on an activity or draft prior to summative assessment
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
• Online automated feedback
• Self-assessment activities

How will my Feedback be Delivered?

Not yet recorded.

Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
Summer Online Learning Offering 51 Week(s) - 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51 Thurs 17:00 - 18:50
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