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This content is taken from the EIT Food, Queen's University Belfast, University of Turin & European Institute of Innovation and Technology (EIT)'s online course, Farm to Fork: Sustainable Food Production in a Changing Environment. Join the course to learn more.

Skip to 0 minutes and 4 seconds Hello, and welcome to week one of the course. This week’s topic focuses on water, soil, and plant health. Throughout the week, we will outline the importance of these components for healthy food production and human nutrition. Together, we will examine key biological, chemical, and physical challenges which can exist during primary production due to our natural environment. We will take a closer look at natural toxins and heavy metals in soils, microplastics, and chemical contaminants in water and mycotoxins and pests in plants.

Skip to 0 minutes and 42 seconds In exploring these topics, we hope to provide you with assurance in the safety of our food supply systems as we provide an insight into the control methods, procedures, and continuous surveillance adopted by the sector and regulatory bodies to help ensure our food is safe.

Introduction to Week 1

Water, Soil and Plant Health

The main aim of this week is to increase awareness about the production of food from crops and farm animals; and the biological, chemical and physical hazards which can exist within soil, water and plants.

Before we begin

We would like to hear about your perceptions of the food production system. Please share your thoughts in the comments below.

For example, consider the following questions:

  • What is your thoughts on our food supply chain?

  • Do you know of any threats which exist in our food production system?

  • Do you consider these when making food choices?

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This video is from the free online course:

Farm to Fork: Sustainable Food Production in a Changing Environment

EIT Food

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Find out what this course is like by previewing some of the course steps before you join: