Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
- Duration4 weeks
- Weekly study3 hours
- LearnFree
How Food is Made. Understanding Food Processing Technologies
Learn more about processing technologies and the foods that are affected
Please note this course runs without facilitation
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 technologies 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.
(Please note that the term ‘food processing’ is also often used to describe the formulation of food products and the addition of extra ingredients such as preservatives, stabilizers, fortifiers and flavourings. This course focuses on the technologies rather than the formulation.)
What topics will you cover?
- The history of food processing – why it emerged and why it is important
- Examples of both traditional and innovative 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?
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Available now
What will you achieve?
By the end of the course, you'll be able to...
Who is the course for?
This course is for anyone interested in learning more about the food they eat.
The Educator team won’t be available to answer questions or respond to your comments during this course. However, we encourage you to interact and support each other by posting your thoughts and comments and sharing your knowledge with other learners
Who will you learn with?
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)
I am Professor of Food Science at the University of Reading and contribute to FutureLearn as an educator.
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
EIT Food is Europe’s leading food innovation initiative, with the aim to create a sustainable and future-proof food sector.
DIL
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.
European Institute of Innovation and Technology (EIT)
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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