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Consumer and Environmental Safety: Food Packaging and Kitchenware

Discover the importance of kitchenware and packaging that is safe for people and the environment alike.

3,240 enrolled on this course

A pregnant woman in a supermarket aisle. Her young daughter is next to her sat in a supermarket trolley
  • Duration

    5 weeks
  • Weekly study

    5 hours
  • Accreditation

    AvailableMore info
The CPD Certification Service

This course has been certified by the CPD Certification Service as conforming to continuing professional development principles. Find out more.

Learn how some kitchenware can affect your health

Food safety is highly regulated. Yet, one blind spot is the migration of molecules from contact materials in kitchenware into food. Particular attention needs to be placed on chemicals present at low doses but acting on the endocrine system over a long time.

On this course, you’ll learn about these endocrine disrupters and their potential impact on human health and the environment.

You’ll evaluate how chemicals can migrate from packaging and slowly affect our endocrine health, and how tests can check for safety. Ultimately, you’ll better understand how we can improve food safety in general.

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What topics will you cover?

• What are the potential risks for global health and for the environment derived from packaging?

• Which stakeholders are involved in the safety of packaging and how are these connected?

• How is research in chemistry, biology and material science contributing towards safer food?

• What is the role that consumers play in order to improve safety?

• What measures do the industry, governments and the EU put in place to ensure safe packaging?

• How can information and communication technologies reach the general public and help in daily choices?

Who is this accredited by?

The CPD Certification Service
The CPD Certification Service:

The CPD Certification Service was established in 1996 and is the leading independent CPD accreditation institution operating across industry sectors to complement the CPD policies of professional and academic bodies.

When would you like to start?

Start straight away and join a global classroom of learners. If the course hasn’t started yet you’ll see the future date listed below.

  • Available now

Learning on this course

On every step of the course you can meet other learners, share your ideas and join in with active discussions in the comments.

What will you achieve?

By the end of the course, you‘ll be able to...

  • Reflect on the importance of safe food packaging and kitchenware in your daily life and choices
  • Evaluate how chemicals can migrate from packaging and slowly affect our endocrine health
  • Assess how chemical and biological tests are done and evaluate their importance for safety
  • Describe the professional roles of all stakeholders in the business of food safety in general
  • Discuss the topics of the course with increased knowledge and contribute to global awareness
  • Interpret information and news with increased critical sense, especially when dealing with consumers’ health and protection

Who is the course for?

This course is for anyone interested in potential health risks derived from food packaging and kitchenware, and in particular from chemicals migrating from packaging into food and drink.

This could include healthcare workers, parents, pregnant women, and anyone with an interest in health and food safety.

Who will you learn with?

I am a professor at the Department of Biotechnology of the University of Torino. I do research in developmental biology with a specific interest in gonadotropic hormones and brain development.

I'm a Researcher at IATA-CSIC, Spain. My research interests are studying the relationship between structure and function to develop healthier and more sustainable materials for food applications

I am a full professor at the Department of Biotechnology, University of Turin, Italy. My research field is analytical chemistry applied to drugs, animal and vegetal biomolecules and pollutants.

I am Assistant Professor in the Institute of Animal Reproduction and Food Research of Polish Academy of Sciences. My research concentrates on human nutrition, metabolomics & volatile compound analysis

I teach to Biology students at the University of Torino. My research focuses on endocrine and metabolic disruption exerted by certain chemicals, such as plasticizers used in food-contact materials

Who developed the course?

EIT Food

EIT Food is Europe’s leading food initiative, working to make the food system more sustainable, healthy and trusted.

University of Turin

The University of Turin is one of the largest and most prestigious Italian universities, with about 70,000 students, 4,000 employees, and 1,800 research fellows, encompassing all academic sectors.

European Institute of Innovation and Technology (EIT)

The European Institute of Innovation & Technology strengthens Europe’s ability to innovate by powering solutions to pressing global challenges and by nurturing entrepreneurial skills in Europe’s largest innovation ecosystem.

Endorsers and supporters

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Learning on FutureLearn

Your learning, your rules

  • Courses are split into weeks, activities, and steps to help you keep track of your learning
  • Learn through a mix of bite-sized videos, long- and short-form articles, audio, and practical activities
  • Stay motivated by using the Progress page to keep track of your step completion and assessment scores

Join a global classroom

  • Experience the power of social learning, and get inspired by an international network of learners
  • Share ideas with your peers and course educators on every step of the course
  • Join the conversation by reading, @ing, liking, bookmarking, and replying to comments from others

Map your progress

  • As you work through the course, use notifications and the Progress page to guide your learning
  • Whenever you’re ready, mark each step as complete, you’re in control
  • Complete 90% of course steps and all of the assessments to earn your certificate

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