[N]ow that food companies big and small are embracing new technologies to create alternative forms of meat, universities around the world are racing to create curriculum and innovation centers to create the food workforce of the future.

In the U.S., future food activity is popping up at schools from coast to coast, with notable efforts that include UC Berkeley’s Alt Meat Lab, a cellular agriculture course at Tufts, CRISPR courses at Harvard and ReThink Meat courses at Stanford.

“In five years, we hope to see alternative protein courses at every major university around the world,” said [Good Food Institute’s Amy] Huang. “The educators and institutions that begin cultivating these kinds of educational pathways today will hold the attention of alternative protein startups and companies as they expand their teams, build infrastructure, and establish industrial centers.”

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