Improving Food Production with Agricultural Technology and Plant Biotechnology
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Duration 3 weeks
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Weekly study 3 hours
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Learn Free
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Learn how to address challenges in growing, harvesting, and processing food
Are you inspired to join the next generation of scientists and tackle challenges in food security? On this course, you will get access to innovative research solutions that address some of the biggest issues in food, agriculture, and plant biotechnology.
You will become more familiar with the journey plants take, from crops in the field to food on your plate. You will explore the importance of scientific research in food security and discover the new technologies that are transforming agriculture.
What topics will you cover?
Week One: Plant biotechnology
- Solutions to food production challenges (pathology, pests, environmental stress, climate change) e.g. genetics
- Alternatives to plant biotechnology e.g. biological control
Week Two: Agricultural technology
- Challenges in the field e.g. soil structure, climate, yield, disease
- A history of agricultural technology and today’s new technologies e.g. cutting-edge precision agriculture
Week Three: Food science
- Solutions for altering plant-based foods to create supermarket food products
- Examples of post-harvest food processing, e.g. creating pectins and sweeteners out of fruit by-products
When would you like to start?
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What will you achieve?
By the end of the course, you'll be able to...
Who is the course for?
This course is designed for 16-19 year olds studying biology related STEM subjects at A level or undergraduate level. It will also appeal to adults interested in the technology behind food production.
Who will you learn with?
Cristobal Uauy
I am Group Leader at the John Innes Centre (UK). My lab uses genetics and genomics to improve yield and quality components in wheat.
https://www.jic.ac.uk/people/cristobal-uauy/
Thomas Engel
I am Manager Technology Innovation Strategy at the John Deere European Technology Innovation Center in Germany. My research focus is on precision agriculture and sustainable food production
Luis Vázquez
I am Associate Professor in Food Science and Technology at UAM (Spain). I develop my research activity at CIAL Institute in Biocatalysis, Green Processes, Bioactive Lipids, Food Chemistry, etc.
Who developed the course?
EIT Food is Europe’s leading food innovation initiative, with the aim to create a sustainable and future-proof food sector.
The University of Cambridge contributes to society through the pursuit of excellent education, learning, and research.
This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Programme for Research and Innovation.
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