Farm to Fork: Sustainable Food Production in a Changing Environment
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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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Discover food supply chains from farm to fork
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
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 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.
Who will you learn with?
Giovanna Ponti
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
Francesco Chiesa
DVM, Assistant Professor at the Department of Veterinary Sciences of the University of Turin, Italy.
Research field: Food Safety
Flavia Girolami
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.
Paola Badino
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.
Katrina Campbell
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 Fox
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 is Europe’s leading food innovation initiative, with the aim to create a sustainable and future-proof food sector.
Queen’s University Belfast is a member of the Russell Group of 24 leading UK research-intensive universities.
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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