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Skip to 0 minutes and 0 secondsThe human population has many questions to answer in terms of how we can sustain and feed 9 billion by 2050, an increase of over 2 billion on the current population estimates. Adding to these challenges, the world is seeing an increase in food fraud with many scandals being reported in the world's media. Indications are that food fraud is increasing due to the complexity of global supply networks. This week, I will look at food integrity, our trust at what we eat is authentic. We will look at different types of food fraud, its impact on human health and well-being, and explore methods used to combat the growing threat to global food integrity.

Food security and integrity: Introduction

The demand for food to meet the needs of a growing world population have resulted in greater levels of importing of food supplies across borders.

The strains on the supply chain to provide quality and lower cost food have resulted in the rise of food fraud.

Professor Chris Elliott will look at types of fraud and the impact it is having in the global food chain. He will also introduce each week’s topic.

Course structure

This course is organised as three weekly topics:

  1. Food security and integrity

  2. Food safety

  3. Food contaminants and human health

While there is a three hour commitment each week to the course remember that you can opt to do as much or as little of the course as you wish.

Review your progress

It is important to remember to click the ‘Mark as complete’ button at the bottom of the page as you complete each step. This will help you review your progress.

PDFs and downloads

As part of the course you will be provided with resources. They are included to assist with your learning.

Where appropriate these will be provided as PDFs at the bottom of a page for you to read or download.

Additional reading material will be made available at the end of each week of the course. If you are interested, these resources will allow you to explore the subject area further.

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This video is from the free online course:

Tackling Global Food Safety

Queen's University Belfast