Online course in Science, Engineering & Maths

How is Food Made? Understanding Processed Food

Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.

How is Food Made? Understanding Processed Food

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Overview
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  • Duration 4 weeks
  • Weekly study 3 hours
  • Learn Free
  • Extra benefits From $54 Find out more

Learn more about processing technologies and the foods that are affected

Food processing isn’t a new concept, however, many people might not understand how and why it happens. On this course, you will improve your knowledge of food processing and build confidence in the processed foods on the market.

You will cover the history of food processing, from its origins to current modern industrial processes. You will explore the advantages and disadvantages of food processing technologies and understand their impact on health, safety, quality, and sustainability. Upon competing this course, you will feel empowered to make more informed decisions about the food you eat.

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What topics will you cover?

  • The history of food processing – why it emerged and why it is important
  • Examples of the major traditional and more advanced food processing technologies and the products they affect
  • Consideration of the advantages and disadvantages of specific food processing technologies, their impact on health, safety, quality and sustainability
  • How EU law keeps the consumer safe and healthy and food on the supermarket shelves

When would you like to start?

Most FutureLearn courses run multiple times. Every run of a course has a set start date but you can join it and work through it after it starts. Find out more

What will you achieve?

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

  • Explore the principles of food processing and gain an understanding of both traditional and modern industrial techniques
  • Justify the importance of food processing to society in terms of health, safety, quality and sustainability
  • Engage with the debate on how beneficial certain processing techniques are to human health
  • Evaluate EU law and regulations
  • Reflect on the challenges of feeding growing populations safely and sustainably

Who is the course for?

This course is for anyone interested in learning more about the food they eat.

Who will you learn with?

Anna-Sophie Stübler

Anna-Sophie Stübler

I am a reserach associate at DIL e.V. focusing my work on alternative processing technologies and their effect on the stability and bioaccessibility of naturally present health-beneficial components.

Richard Frazier (Educator)

Richard Frazier (Educator)

I am Professor of Food Science at the University of Reading and contribute to FutureLearn as an educator.

Camila Massri

Camila Massri

I am a manager at EUFIC. I am involved in a wide variety of research projects examining consumer insights and behaviour on topics related to food, nutrition, food technology and sustainability.

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.

DIL is a research institute working in food tech, analytics, sustainability and food data. DIL forms a bridge between science and practice and supports its partners in the innovation process.

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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Available until 31 October 2019. T&Cs apply.

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