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Understanding Food Supply Chains in a Time of Crisis

Learn how agri-food supply chains deal with crises and get practical advice on how you can minimise disruption during COVID-19.

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Understanding Food Supply Chains in a Time of Crisis
  • Duration2 weeks
  • Weekly study3 hours
  • LearnFree
  • Extra BenefitsFrom $44Find out more

Explore contingency plans for ensuring food security during COVID-19 in Europe.

Movement restrictions imposed due to the coronavirus are leading to an increase in food stockpiling, and there are concerns the agri-food supply chain won’t keep up with demand.

On this course, you’ll learn how the pandemic is challenging food supply chains and explore the steps taken by the industry to ensure food security and integrity.

You’ll discover the complexity of the agri-food supply chains and understand its codependency with other sectors such as transportation and packaging.

You’ll also hear from companies making a difference with innovative digital food services and solutions.

What topics will you cover?

  • Which stakeholders compose the food supply chains and which sectors are interlinked
  • What are the risks, vulnerabilities and threats to the food systems in crisis situations
  • How do food supply chain stakeholders cope with crisis situations
  • What role can the consumer play in order to minimise disruption
  • What measures does the industry, national governments and the EU put in place to ensure food reaches our plates
  • How can innovation and digitalisation in our food supply chains drive resilience

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

  • Available now

What will you achieve?

By the end of the course, you‘ll be able to...

  • Identify the stakeholders and reflect on the complexity of the food supply chains
  • Evaluate the consequences of a crisis on the integrity of the food supply chains
  • Reflect on your own personal contribution to the problem and explore how you could contribute to the solution.
  • Investigate how changes in the way we shop, cook and store food can help reduce food waste.
  • Explore the innovations that are helping stakeholders of the agri-food supply chains cope with increased demand
  • Engage with the policies of national governments and the EU and minimise the food supply chains disruptions
  • Explore the control measures in place to ensure the integrity of our food supply chains
  • Reflect on the challenges of bringing food to your plates during a crisis situation

Who is the course for?

This course is designed for all EU consumers and citizens who are concerned about where their food comes from when normal life is disrupted.

It will be of particular interest to anyone looking for reliable information about how the agri-food supply chains ensure that food reaches our plates during crisis situations.

No prior knowledge is required on the subject to follow this course.

The Educator team has limited availability 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

Who will you learn with?

I am Professor of Food Safety at Queen's University, Belfast and Director of the Institute for Global Food Security

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.

I am a Senior Research Fellow in the School of Agriculture, Policy and Development at the University of Reading. I am a food scientist interested in developing new healthy and sustainable foods.

I am a Senior Research Fellow in the School of
Agriculture, Policy and Development at the University of Reading.
My research focuses on sustainable agriculture and enhancing fieldwork learning.

I’m a professor in food microbiology at the University of Torino, Department of Agricultural, Forest and Food Sciences. My research focuses on food safety and microbial ecology of fermented foods.

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.

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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