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.

University College Dublin

Agriculture 

Agriculture and Food Systems

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

Alternative Proteins for Sustainable Food Systems

This module will examine biorefinery systems for the production of bio-based products and bioenergy from a range of feedstock. Unit operations associated with pre-treatment, processing and separation/post-treatment steps will be reviewed. Various thermochemical, biological, and chemical pathways for the conversion of biomass into bioenergy will be critically analyzed, particularly in terms of sustainability and commercial viability. A number of national and EU biorefinery projects currently being led or carried out at UCD (e.g. in grass biorefinery, in microalgae fuel production) will be presented by scientists carrying out the research, enabling cross fertilization of ideas and enrichment of classroom learning. In addition, the module will consider innovation and market development challenges to bioeconomy implementation, integrating classroom learning into development of a bio-based product of choice. The module will culminate in the development of a business plan for the said bio-based product and a mock business pitch in front of a team of academics and industry representatives.

Sustainability

This module will examine biorefinery systems for the production of bio-based products and bioenergy from a range of feedstock. Unit operations associated with pre-treatment, processing and separation/post-treatment steps will be

Biomass innovation & business

This module introduces the principles, methods and application of carbon footprinting methods for the assessment of products in line with International Standards (ISO 14067). The module will be based on the standard requirements and guidelines for quantification of the carbon footprint of products, including; Goal and Scope setting, Life Cycle Inventory Analysis, Reporting and Review.

This module introduces the principles, methods and application of carbon footprinting methods for the assessment of products in line with International Standards (ISO 14067). The module will be based on

Carbon Footprinting

Climate change is one of the greatest challenges of our time. This micro-credential critically examines the regulatory responses to climate change across the globe: internationally, at EU level, and nationally. Both mitigation and adaptation responses will be dealt with, as well as examples of climate litigation to date across the globe. As regulatory responses can only be understood and evaluated if the complexity of the problem itself is understood, this micro-credential is interdisciplinary in nature, including seminars on (for example) the science of climate change, climate change activism and communication, and justice-based approaches to climate change. Learners will hear from a range of in-house and guest speakers. The aim is for learners to achieve a rich and evidence-based understanding of the regulatory challenges entailed by this vital issue. Learners taking this micro-credential will have full access to all of the digital resources on the SDG (Sustainable Development Goals) Academy, and access to the UN SDSN Network. This micro-credential will be of particular interest and relevance to lawyers or non-lawyers working in, or with an interest in, climate law and policy, those working in government and local government bodies and agencies, NGOs, or the private sector, and researchers.

Climate change is one of the greatest challenges of our time. This micro-credential critically examines the regulatory responses to climate change across the globe: internationally, at EU level, and nationally.

CLIMATE CHANGE LAW AND POLICY

This Micro-credential is offered to a range of interdisciplinary public sector and private enterprise professionals who want to improve their Climate Leadership and sustainability knowledge and skills. It provides an opportunity to develop your leadership skills at an individual or organisational level. You can expect to build your professional network with like-minded individuals across a range of sectors and gain key knowledge specific to climate leadership. It covers several areas: including climate change as a systemic challenge; introduction to climate leadership; climate justice and transformational leadership; and driving behavioural change. You will work on an individual professional development plan to showcase your climate leadership skills and demonstrate how these are relevant to your sector. By addressing the global climate challenge and ability to apply the course theory to a real-world workplace challenge.How will this Micro-credential be delivered?<ul><li>The micro-credential will be delivered online through monthly webinars, peer-to-peer discussions, and self-directed learning. </li><li> Monthly small group mentoring will be available to support your professional development. </li><li> An optional in-person networking session will take place at the end of the course.</li></ul>

Trinity College Dublin

This course covers several areas: including climate change; introduction to climate leadership; climate justice and transformational leadership; and driving behavioural change.

Climate Leadership Development

Rapidly growing world population is continuously increasing the demand for safe, high-quality and nutritious foods. To meet this demand, food production and processing operations often intensify, resulting in various environmental impacts. The aim of this micro-credential is to provide a comprehensive understanding of the impacts of food processing on the environment as well as innovative solutions available to contribute to the sustainable food systems using green technologies. The micro-credential is designed to provide you the essential tools to assess environmental impact and to critically examine the role of emerging food processing technologies in meeting current and future nutritional demands. It is also intended to provide basic principles of key emerging food processing technologies, mechanisms, and their effects on food quality characteristics as well as on the structural and physicochemical properties inherent to each processing approach. In addition, the micro-credential will enhance understanding of ways and means of making food processing sustainable through waste recovery. Specific research-based case studies will be used to illustrate the knowledge and skills presented in this module.

Rapidly growing world population is continuously increasing the demand for safe, high-quality and nutritious foods. To meet this demand, food production and processing operations often intensify, resulting in various environmental

ENVIRONMENTAL FOOD PROCESSING

There is a growing recognition that human interaction with natural environments helps address the current environmental and societal challenges, having positive benefits on stress-related, chronic and psychological diseases connected to urbanisation, modern lifestyles and working conditions. Natural spaces are increasingly being recognised as providing an opportunity to generate alternative and preventive health benefits. Green Care refers to the practice of using natural settings such as farms and forests to engage people in a range of activities related to agricultural production or maintenance of the landscape for the purpose of promoting physical and mental health, social inclusion or disease prevention. It can address a diverse range of people including those with physical, intellectual, mental health or social challenges. Green Care initiatives can also support services in rural areas to groups such as children or the elderly. This micro-credential will examine the theory, practice, opportunities and policy context associated with the field of Green Care. It is designed to equip learners with an understanding of the emerging trends in Green Care and the tools to identify relevant opportunities and challenges. The focus is on fostering an understanding of the role of innovation and entrepreneurship in more integrated health and social care initiatives that have a connection to nature, natural resources and ecosystems.

Environment, Social and Governance 

Business and Management

There is a growing recognition that human interaction with natural environments helps address the current environmental and societal challenges, having positive benefits on stress-related, chronic and psychological diseases connected to

GREEN CARE: POLICY AND  PRACTICE

There is now widespread recognition that the global food system is unsustainable, particularly in the context of climate change. This means it is responsible for adverse environmental and social impacts. An important question each individual should ask, and answer, is: how sustainable is my food? This module will explore the evidence to help us answer this and related questions including: Is the food we choose to eat contributing to climate change and causing impacts, in Ireland and beyond, that will result in future generations inheriting a significantly degraded environment?Is the food we eat supplied to us at prices we are willing to pay due to social exploitation?Is the food we have access to needlessly wasted?Module participants will also examine their own diet and work out what kind of impacts they have. Finally, we will explore the possibility of fixing the food system so that we can eat sustainable food.

There is now widespread recognition that the global food system is unsustainable, particularly in the context of climate change. This means it is responsible for adverse environmental and social impacts.

How Sustainable is my Food?

In this Micro-credential, we aim to provide beekeepers with the necessary skills and knowledge to be able to identify the criteria needed to raise healthy honeybees. Key to this is good animal husbandry and knowledge of pests and diseases of the honeybee. Being able to assess the risks associated with poor apiary hygiene, disease hot spots, overstocking and habitat loss, puts the beekeeper in control. A clear benefit of the Micro-credential is increased productivity (under the right weather conditions) which is reflected in the amount of surplus honey available to the beekeeper should they choose to harvest it.

In this Micro-credential, we aim to provide beekeepers with the necessary skills and knowledge to be able to identify the criteria needed to raise healthy honeybees. Key to this is

Honey Bee Health (Apiculture)

This course is designed and delivered by the Innovation Value Institute, Maynooth University's Digital Transformation and Innovation Research Centre. The micro-credential provides participants with the knowledge, skills, and confidence to help build a sustainable and successful organisational digital transformation programme. The course explores a range of topics such as: <ul><li>the fundamentals of digital transformation;</li><li>approaches to change leadership, effective change management, and organisation capability improvement;</li><li>cultural, structural, and technology dynamics of digital transition;</li><li>improving the business value outcomes of transformation in organisations;</li><li>major benefits and challenges associated with the management and execution of digital transformation initiatives.</li></ul>This course is suitable for professionals across multiple industries and at various career stages: <ul><li>new career entrants wishing to develop skills and knowledge;</li><li>mid-career professionals seeking to enhance their digital leadership capabilities;</li><li>senior managers wishing to use digital to build operational excellence. </li></ul>

This course is designed and delivered by the Innovation Value Institute, Maynooth University's Digital Transformation and Innovation Research Centre. The micro-credential provides participants with the knowledge, skills, and confidence to

LEADING DIGITAL TRANSFORMATION IN ORGANISATIONS

This module aims to introduce students to the principles of Sustainable Enterprise and explain key principles and frameworks for Responsible Management theory and practice.

This module aims to introduce students to the principles of Sustainable Enterprise and explain key principles and frameworks for Responsible Management theory and practice.

INTRODUCTION TO SUSTAINABLE ENTERPRISE

Part 1: Worldwide importance of energy systems, historical and current energy perspectives, concepts and applications of energy systems. Estimation and evaluation of energy resources. Part 2: Sustainable energy systems; approaches to energy systems analyses and sustainability metrics. Biological Carbon Capture Storage, including the following processes: soil carbon, CO2 to energy, Forests &amp; forest ecology, Digestate from Anaerobic Digestion (AD) process, Biochar, Biomass to oil. Part 3: Comprehensive overview of the principal types of renewable energy-including solar, thermal photovoltaics, bioenergy, hydro, tidal, wind, and wave. In addition the underlying physical and technological principles of renewable energy systems and the future prospects of different energy sources. Energy efficiency analyses including energy balance, cost-benefit analysis and cost-efficiency analysis of various energy scenarios and renewable energy choices.

Part 1: Worldwide importance of energy systems, historical and current energy perspectives, concepts and applications of energy systems. Estimation and evaluation of energy resources. Part 2: Sustainable energy systems; approaches

Sustainable Energy & Environment

The System Innovation for Sustainable Farming module is designed to empower participants to tackle complex sustainability challenges in farming systems through collaborative innovation and solution creation. Agriculture faces a growing need for systemic change to address environmental degradation, resource inefficiencies, and social impacts. This module equips participants with the tools and mindset needed to develop impactful, interdisciplinary solutions for these challenges, fostering a culture of sustainability and innovation. Each year, the module focuses on a specific challenge, offering a hands-on, real-world context for learning and application. Challenges may include topics such as the underutilization of agri-food resources, improving biodiversity in farming systems, or reducing greenhouse gas emissions from agricultural practices. This year, the module explores the issue of underexplored agri-food resources using industrial hemp as a case study to examine how the crop can be employed to create sustainable solutions across diverse sectors.

The System Innovation for Sustainable Farming module is designed to empower participants to tackle complex sustainability challenges in farming systems through collaborative innovation and solution creation. Agriculture faces a growing

Systems innovation for sustainable farming

In this online course, students will be introduced to the topic of Human Eating Behaviour, and the various factors affecting food choice. Food, as presented in Maslowâ€™s Hierarchy of Needs, is essential for human life, but in addition is a pleasurable experience that is intertwined with culture, traditions, ethical and sustainability concerns, conscious an unconscious internal factors, as well as being controlled by a number of biological feedback mechanisms that influence intake, hunger and satiety. You will learn about the different hormones involved, and the different biological pathways. The factors that impact food choice and the development of preference can vary from person to person, and can also be influenced by external cues. Food preferences, eating habits and behaviours develop, grow and adapt from birth right through to old age, as our internal and external environments and our sensory perceptions change, and as nutritional requirements change over time.The course will examine some of the frameworks around food choice, covering the various aspects from choice behaviour, nudge theory, external cues such food packaging and marketing, sensory attributes, and food environment, and internal cues such as hunger and satiety, perception of food intake, individual genetic influences, inherent values and the development of individual food preferences. You will learn about how these change and adapt over the lifespan and with changing environments. You will be introduced to basic principles of sensory science, and to basic concepts of eating and food oral processing such as eating rate, bite size, energy density, portion size, and their measurement. These will be integrated into biological feedback systems on appetite, satiety and hunger, how these are controlled and how they affect our food choice and intake.

In this online course, students will be introduced to the topic of Human Eating Behaviour, and the various factors affecting food choice. Food, as presented in Maslowâ€™s Hierarchy of Needs,

Introduction to Human Eating Behaviour

There is an urgent need to reduce the incidence of diseases across animal production enterprises to support system sustainability, and protect the food chain and human health.Framed against a backdrop of global challenges in antimicrobial resistance and zoonotic disease, a key question that this micro-credential addresses is what can we collectively do to improve livestock health?This micro-credential will enable you to develop your expertise in immunobiology as applied to livestock production systems. The online lectures and materials will give you the necessary theoretical foundation and applied focus to critically engage with the major issues in livestock health from disease prevention to vaccine design. Emphasis will also be placed on the integration of new knowledge within a One Health framework.

One Health 

Healthcare and Medicine

There is an urgent need to reduce the incidence of diseases across animal production enterprises to support system sustainability, and protect the food chain and human health.Framed against a backdrop

LIVESTOCK INFECTION, IMMUNITY AND ONE HEALTH

Globally, livestock systems are the major user of agricultural land, either directly through grazing or pastoral activity or as a major consumer of cereal grains, pulses, oilseeds and their by-products. Such land use activity, while delivering multiple benefits to global society (food, fibre, fuel, nutrient cycling, etc), is associated with various negative externalities including greenhouse gas and transboundary gas emissions, deteriorations in water quality and loss of biodiversity.Livestock production faces numerous challenges to mitigate these and other negative externalities, while at the same time delivering an increased global demand for food products of animal origin, and concurrently delivering a sustainable livelihood for the hundreds of millions of people involved in livestock production globally.

Globally, livestock systems are the major user of agricultural land, either directly through grazing or pastoral activity or as a major consumer of cereal grains, pulses, oilseeds and their by-products.

Sustainability

Microcreds