Skip to 0 minutes and 4 secondsWhere does your food come from? How does the environment and these changes affect the food production? What kind of strategies can be implemented to address the issues of food-borne public health threats, from farm to fork? Hi. I'm Giovanna Ponti. And with the other teachers from the University of Turin, Department of Veterinary Sciences, and from the Queen's University of Belfast, we will give you an introduction on how food goes from farm to fork. Food chains have become more and more complex. Simply put, they become longer with more durable foods due to increased technologies of refrigeration, cold storage, or wrapping and canning. But modern food system have also involved the agglomeration of previously dispersed activities, slaughtering and dairying.

Skip to 0 minutes and 49 secondsThese modern food systems involving the "scaling up" of production, have facilitated greater levels of efficiency and standardization. But, on the other hand, you will find out that the increasing complexity of the food chain makes food risk management more difficult, influencing the food safety. During the weeks, you will have the possibility to explore topics such as food security; food integrity; water, soil, and plant health; animal health and welfare; food safety and human health; and climate change related to food security. So follow us on FutureLearn to find out how farmers, food producers, and academia are working together to improve food quality, food safety, and its sustainability.

Welcome to the course

Welcome to ‘Farm to Fork: Sustainable food production in a changing environment’ a European Institute of Innovation and Technology (EIT) Food online course, produced by Queen’s University Belfast and the University of Turin.

The Course

The global food system is increasingly encountering problems which impact the safety and sustainability of food production and consumer trust. Over the next four weeks you will gain an understanding of these threats to global food security and consider key challenges which will need to be overcome in order to maintain healthy and sustainable food supplies for consumer well being in both the developing and developed world.

The course will examine threats of an environmental, biological or chemical nature to the food systems. In particular, emerging concerns of natural toxins, endocrine disruptors and nanoparticles that can accumulate through the food chain are of heightened interest due to climate change and environmental pollution.

The course aims to provide sufficient information around key topics of food integrity; soil, plant and animal health; and climate change considering the ethical and bioethical constraints and solutions to ensure food security. We hope you enjoy!

Introduce yourself

Before we begin, we would love to hear something about you and your interests in the food supply chain. Please introduce yourself now in the comments. You may want to include:

  • What country you are based in

  • Your interest in food production

  • What you hope to learn from the course.

About EIT Food

This course has been developed in partnership with EIT. Please find other relevant FutureLearn EIT courses here.

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Farm to Fork: Sustainable Food Production in a Changing Environment

EIT Food