These 2 days course provides professionals with a comprehensive understanding of alternative proteins in the context of global food security, environmental sustainability, and innovation. Anchored in Singapore’s “30 by 30” food strategy and global sustainability efforts, the course explores the science, benefits, and applications of alternative protein-based sources. Learners will investigate the environmental challenges posed by traditional protein systems, assess the potential of alternative proteins, and gain experience in insect farming, post-harvest processing, and product innovation. Case studies of regional startups, guided tastings, and real-world project work will allow learners to connect concepts with market trends and consumer behaviour.