Hugh Foley landed at NC State University specifically for alternative proteins, excited by the launch of the Bezos Center for Sustainable Protein. 

He sought to combine his passion for animal rights with his interest in engineering and science, so he was one of 21 students to sign up for the inaugural ISE 489/589: Introduction to Manufacturing of Sustainable Food Proteins course in Spring 2025. 

“I am super glad I took the course as I met smart people, great classmates and industry leaders,” Foley says. “Plus, I experienced unique opportunities, like visiting the NC Food Innovation Lab and going on other industry site visits.” 

Taught by Bezos Center Co-Directors Rohan Shirwaiker and Bill Aimutis, the course is a first of its kind and attracted students from a variety of academic pursuits. 

Ajinkya Arun Atkare, who is pursuing his Ph.D. in food science with a minor in industrial engineering, also took the course. 

“The class was a great opportunity for me to better understand where I may land within this industry, whether on the academic or technical side,” Atkare says. 

Aimutis’ and Shirwaiker’s course introduced students to the world of sustainable alternative proteins in this multidisciplinary elective, using a combination of lectures from academic experts and industry practitioners and visits to laboratories and factories. 

A New Course in Sustainable Proteins

One of the pillars of the Bezos Center is workforce development. The creation and execution of this course, the first sustainable protein biomanufacturing course at NC State, supports this effort. 

The class had 21 students, 10 graduate students and 11 undergraduates and at least five different majors were represented. The course highlighted materials, processes and systems science technologies involved in the production of sustainable food proteins including plant-based, fermentation-derived and cell cultivated meat products.

Course topics included protein chemistry, sourcing and processing of plant proteins, fermentation technologies, biomanufacturing of cultivated meat, consumer and market considerations, regulatory considerations, economic and sustainability assessments, and supply chains as well as intellectual property and commercialization considerations.

“We designed this course to offer students a comprehensive view of how sustainable proteins are made — from the raw materials to production,” Shirwaiker says. “It not only supports the Bezos Center’s mission to develop the future workforce for sustainable food systems but also connects students directly with the innovators shaping this fast-growing field.” 

A Desire to Learn More

Foley, who is also a co-president of the GFI Alternative Protein Project student club at NC State and an undergraduate researcher in the Department of Chemical and Biomolecular Engineering, pursued the course because of his existing interest in alternative proteins. With a minor in biomanufacturing, he also participates in a Bezos Center research project on cultivated meat culture media development. So, this course made sense. 

For Atkare, a graduate research assistant in the Department of Food, Bioprocessing and Nutrition Sciences, he wants to launch his career in this industry after being introduced to alternative proteins by a classmate involved in the Alternative Protein Project launch. 

Interestingly enough, Atkare’s first project focused on animal foods, in which he was exposed to the environmental impact of animal agriculture. This exposure encouraged him to learn more about the alternative protein industry. 

“I was energized by the launch of the Bezos Center and then looked to this course to consider how I could make my career in this space,” he says. “The course curriculum was designed in a way that introduced us to different fields, which was intriguing to me.” 

Atkare’s current research is in food sustainability with Minliang Yang and Rohan Shirwaiker. Focusing on sustainable food systems and food waste management helps Atkare better grasp the environmental side of why alternative proteins are necessary. 

“I want to see how we can have better alternative protein products for consumers, products with less impact and improved taste,” he says. 

Unique Format Benefits Students  

Both Foley and Atkare appreciated the course’s seminar-style format. 

“Our objective was to not only offer the experience of an academic course on alternative proteins,” Aimutis says, “but to also provide industry personnel perspectives via lectures and visiting facilities regularly involved in the subject matter we were teaching.”

As a chemical engineering student, Foley found the tour of Novonesis particularly impactful. “I would not have had that opportunity if it wasn’t for this course,” he says. “I saw what a chemical engineer does as well as what a future work environment might look like.”

The course was divided into modules, which included a technical talk supplemented by industry speakers who discussed trends or challenges in that specific field, whether it was plant-based proteins, cell-cultivated meats or food fermentation technologies. 

“For example, we had a lecture on protein extraction and learned how food processing happens,” Atkare says. “Then, we visited the NC Food Innovation Lab and saw the extruder and processing part, along with other pieces of equipment.” 

Students also met CEOs of alternative protein start-ups, including Atlantic Fish Co.’s Doug Grant and Sable Fermentation, Inc.’s Toni Bucci. In these discussions, the entrepreneurs shared their successes and challenges in the industry. 

Foley recounts how the guest speakers lingered after class: “This was my favorite aspect of the class. I gained insights into their company, and it was cool to build a community with others who really care about this science and the progression of the field.” 

Future Plans in Alternative Proteins

Foley will graduate in December 2026 and wants to work in the alternative protein industry, testing out the industry side before potentially furthering his academic career in the field. Atkare recently completed his master’s and is pursuing a doctoral degree. 

If the classroom experiences of Foley and Atkare resonate with you, registration for Introduction to Manufacturing of Sustainable Food Proteins course in Spring 2026 (cross-listed as ISE 489/589-014 and FS 495/591-003) is now underway.

Undergraduate and graduate students in NC State’s College of Engineering and College of Agriculture and Life Sciences can register.