Skip to 0 minutes and 1 second[musica] Goji berries, quinoa, green tea Superfoods are everywhere! But what are they? Can they improve our health or is superfood just a marketing term, with little meaning behind it? During the course we will talk about a few selected superfoods And discuss the many myths surrounding them Are they always safe? Do their antioxidant properties matter? Are gluten free superfoods a valid alternative to grains? Discussions and polls Will allow you to share your thoughts and your ideas about superfoods with your fellow students and instructors. So, if you want to learn more about superfoods and their characteristics, join us!
Online course in Health & Psychology
Superfoods: Myths and Truths
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Duration 4 weeks
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Weekly study 3 hours
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Learn Free
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Explore the definition and impact of superfoods
Goji berries, quinoa, amaranth and green tea are all foods that have been labelled ‘superfoods’. But what does this superfood label actually mean?
On this course you will learn about the definition of a ‘superfood’. You will consider the biological, neuroscientific and social aspects of superfoods. Developing your critical abilities, you will also evaluate the impact of the superfood phenomenon on society and the economy.
What topics will you cover?
- What is a superfood?
- Are superfoods different from functional foods and nutraceuticals?
- How can we critically evaluate superfoods and their role in our diet?
- Are there dangers connected to superfoods intake?
- Can superfoods have a role in special diets?
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 for anyone interested in diet, psychology, health and ‘superfoods’. You don’t need any previous experience.
Who will you learn with?
Dr David Field
I'm an Associate Professor at University of Reading, UK. I'm an expert in brain imaging, as well as visual perception, and the effects of diet on the brain and mental function.
Michał Janiak
I am a food chemist, specialized in antioxidants from plant based foods. I work in Institute of Animal Reproduction and Food Research, Polish Academy of Sciences.
Alessandro Cicerale
I am a research fellow and lecturer at the University of Torino, Italy. My research activities include neuroimaging of eating disorders and neurostimulation with therapeutic and rehabilitative goals.
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 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.
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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