Online course in Nature & Environment

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.

Farm to Fork: Sustainable Food Production in a Changing Environment

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  • Duration 4 weeks
  • Weekly study 3 hours
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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.

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

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?

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...

  • 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.

Who will you learn with?

Giovanna Ponti

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

Francesco Chiesa

DVM, Assistant Professor at the Department of Veterinary Sciences of the University of Turin, Italy.
Research field: Food Safety

Flavia Girolami

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

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

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.

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.

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