Hands On Training

Food Science and Nutrition: From the Farm to You

via

Future Learn

Course Features

Duration

2 weeks

Delivery Method

Online

Available on

Lifetime Access

Accessibility

Mobile, Desktop

Language

English

Subtitles

English

Level

Beginner

Effort

2 hours per week

Teaching Type

Self Paced

Course Description

This course will teach you how nutrition and food science can help us understand and study the amazing world of food.

Learn about the food supply chain, and how food processing can make your food healthier.

We'll discuss how new technologies in food production are changing the way we produce food and how new products are created.

We will also examine how nutrition needs differ in different countries, and how policies are created to support nutrition.

Through case studies you will learn about the importance of macro and micronutrients, and what happens to food while it is in your body.

Course Overview

Alumni Network

International Faculty

Case Based Learning

Post Course Interactions

Case Studies,Instructor-Moderated Discussions

Skills You Will Gain

What You Will Learn

Analyse the biological pathways of digestion to discover how different nutrients travel and are absorbed by the body

Apply New Product Development (NPD) principles to design a new food product that responds to a market need, which can also provide health benefits and appeal to the senses

Evaluate the foundations of nutritional advice provided by governments by applying scientific knowledge about nutrition and considering factors that influence decision-making when it comes to food

Explore the importance of food processing in the journey from farm to fork to understand how crops are converted into nutritious and appealing food items for consumers

Target Students

The course is part of the Going to University collection and completing it can help improve your university application by broadening your understanding of food science and nutrition and developing your independent learning skills

Course Content

Expand all sections

Module 1: The opportunities and challenges inherent in the modern food supply chain andAtilde;andcent;andacirc;andsbquo;andnot;andacirc;andeuro;andoelig; from farm to fork.

Module 2: The importance of food processing and novel food processing techniques, such as 3D printing.

Module 3: How food molecules perform different important functions in your body.

Module 4: How new food products are developed and optimised to appeal to the target consumer base.

Course Instructors

Mathew Francis

Instructor

I am a Teaching Fellow in Food Science researching new methods of acoustic characterisation