PROFESSIONAL CERTIFICATE PROGRAM

Core Learning: 180 hours
Practical Labs / Projects: 90 hours
Mentorship / 1:1 Guidance: 30 hours
Total: 300 hours

Delivery Format

• Online (Self-Paced)

• Hybrid (Online + Optional Workshops)

• On-Campus (via Partner Institutions)

■ Overview

This 3-month professional certificate explores the cutting-edge field of food biotechnology and laboratory-based culinary innovation.
Participants will learn how biotechnology principles, tissue engineering, and lab-grown food technologies can drive the next generation of culinary products.

Through practical labs, regulatory discussions, and case studies of pioneering companies, students gain the skills to safely and creatively apply biotechnology in food innovation, from lab-scale experimentation to commercial application.

This program is ideal for chefs, food scientists, technologists, and entrepreneurs seeking to innovate at the intersection of science and gastronomy.

■ Level

Professional Certificate (Intermediate–Advanced Content)

■ Modules

Module 1 — Principles of Food Biotechnology

• Introduction to food biotech concepts
• Microbial, enzymatic, and cellular technologies
• Applications in modern gastronomy

Module 2 — Tissue Engineering & Lab-Grown Food Production

• Lab-based meat, dairy, and alternative products
• Engineering edible tissues
• Scaling lab innovations for culinary use

Module 3 — Biotechnology Applications in Food Innovation

• Novel product development
• Flavor, texture, and nutritional optimization
• Integrating biotech into culinary creativity

Module 4 — Food Safety & Regulatory Frameworks

• Biotech food regulations and compliance
• Risk assessment and safety protocols
• Ethical considerations and labeling standards

Module 5 — Practical Lab: Working with Laboratory Samples

• Hands-on experimentation with food cultures
• Lab techniques for innovation
• Documenting and analyzing results

Module 6 — Case Studies: Innovative Food Biotechnology Companies

• Review of global leaders in food biotech
• Lessons from commercial and experimental applications
• Best practices in research-to-market implementation

■ Learning Outcomes

Graduates will be able to:

✔ Understand fundamental concepts of food biotechnology
✔ Apply tissue engineering and lab-grown techniques in culinary contexts
✔ Innovate new food products using biotechnology
✔ Ensure compliance with safety and regulatory standards
✔ Conduct hands-on lab experiments for food innovation
✔ Learn from global case studies to implement biotech solutions

■ Who Should Enroll

• Chefs and culinary innovators
• Food scientists and technologists
• Culinary entrepreneurs and product developers
• Lab-based food researchers
• Hospitality professionals exploring innovation

■ Pricing (3-Month Certificate Program)

• Standard Online (Self-Paced): 2,200 USD

• Guided Program (Instructor-Led): 4,800 USD

• Premium Mentorship (1:1 Expert Guidance): 7,600 USD

■ Regional Pricing Table