Farm to Fork: Sustainable Food Production in a Changing Environment
Understand how food goes from farm to fork: explore food security, supply chains, food production and agriculture.
- Duration4 weeks
- Weekly study3 hours
- LearnFree
Farm to Fork: Sustainable Food Production in a Changing Environment
Discover food supply chains from farm to fork
Please note this course runs without facilitation
How does food reach our plates? How is the food industry changing? What threats are there to food supply chains? How can we build a sustainable food industry?
Get answers to these questions and more with this course that explores food and agriculture in the modern world. You will learn about the complexity of the global food supply chain, the vulnerability of the food industry to emerging threats and the solutions to stopping these threats early. You will also consider the issues surrounding production of food of animal origin.
What topics will you cover?
- Threats to global food security of an environmental, biological or chemical nature
- Food integrity
- Water, soil and plant health
- Animal health and welfare
- Food safety and human health
- Climate change related to food security
Please note this course runs without facilitation
The educators and their 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.
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...
- Discuss the interconnected one health approach to food production from farm to fork
- Illustrate knowledge and skills required to evaluate current and emerging risks to food safety and relate these to potential threats to human/animal health and global food security highlighting solutions to the issues
- Demonstrate the ability to critically assess the range of emerging risks that may be introduced during food production and manufacture systems and determine their potential impact on food safety and consumer health
- Demonstrate an in-depth understanding of the range and types of food insecurity affecting food safety, traceability and authenticity, and the regulatory requirements and challenges to the maintenance of food quality/safety
- Examine the ethical & bioethical constraints of the food chain: at the crossroads of objects, subjects, regulations, institutions & governments
- Encourage pursuit of a career in research, industry or entrepreneurship related to the food industry sector by showcasing the rising star companies.
Who is the course for?
This course is for people looking for an introduction to food supply chains and the future of agriculture - it’s ideal for students and young people looking to learn more about careers in the food industry.
The Educators won’t be able to join the discussions themselves or respond to individual comments, but the course encourages a strong learning community. The learning is focused around debate and discussion – supporting other learners, sharing your own experience and knowledge, and listening to new perspectives. We hope that you will enjoy interacting with and learning from each other in this way. Don’t forget to comment, reply to other learners and ‘like’ comments.
What do people say about this course?
I enjoyed the variety of resources in the course and now know where I can get further information. I've learned lots about the threats to food production.
Nicky
Who will you learn with?
At the Dept of Veterinary Sciences, I study how natural/pollutants estrogen-mimicking compounds in the feed may affect the brain development and decrease fertility, meat quality, and animal welfare
DVM, Assistant Professor at the Department of Veterinary Sciences of the University of Turin, Italy.
Research field: Food Safety
I am vet, working as a researcher at the Dept. of Veterinary Sciences - University of Torino. My field is the study of contaminant and drug residues in food of animal origin.
I'm Biologist and PhD in Pharmacology and Toxicology. I teach in the Department of Veterinary Science of Turin. My scientific interests deal with food safety related to drugs and contaminants.
Dr Katrina Campbell is a Reader within the Institute for Global Food Security at Queen's University Belfast. Her research monitors food safety threats and effects from environment to farm to fork.
Michaela is a Lecturer in Education working on the development of EITFOOD education programmes. Her background is in food science and research at the Institute for Global Food Security.
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.
Queen's University Belfast
Queen’s University Belfast is a member of the Russell Group of 24 leading UK research-intensive universities.
University of Turin
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.
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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