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Introduction to Food Science

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Future Learn

5

(4)

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Course Features

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Duration

4 weeks

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Delivery Method

Online

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Available on

Lifetime Access

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Accessibility

Desktop, Laptop

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Language

English

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Subtitles

English

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Level

Beginner

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Effort

4 hours per week

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Teaching Type

Self Paced

Course Description

Explore topics such as food sustainability, integrity and ethics, and their constituents

This course is not available for facilitation

Media often simplify information about food and health. Recommendations can be incorrectly reported or contradictory to current ones.

We can make smarter, sustainable and healthier food choices by learning more about the ingredients in our food.

This course will provide you with reliable information from experts in the food industry about the food system.

You'll learn about food safety and contamination, as well as ethical issues and food sustainability. This will help you become a responsible member of the food system.

Course Overview

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International Faculty

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Post Course Interactions

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Instructor-Moderated Discussions

Skills You Will Gain

What You Will Learn

Demonstrate knowledge and understanding of the term food integrity

Explore ethical and sustainability issues surrounding food production

Assess how the consumer is protected by legislation

Explain how food can become contaminated by biological, chemical or physical hazards

Identify the role of the consumer in ensuring food safety and becoming change agents in the transition towards a smart, inclusive and trusted food system

Reflect on the work organisations are doing in relation to food safety eg EFSA

Target Students

This course is designed for anyone interested in food and looking for reliable information on how to make safer, healthier and more sustainable food choices

Course Instructors

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Michaela Fox

Instructor

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.
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Teresa Fresno

Instructor

Teresa is the EIT Food Education Programs Manager at the Universidad Autónoma de Madrid. She did a PhD in Agrochemistry and is now working at the Institute of Food Science Research (CIAL, UAM-CSIC).
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Virginia García-Cañas

Instructor

Researcher at the Institute of Food Science Research (CIAL, CSIC). Interested on biological activity of foods in different physiological and pathological conditions, and on gut microbiota.
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Norbert Raak

Instructor

I studied process engineering and I have a PhD in food technology. I currently work as Postdoc at Aarhus University. I am interested in processing-structure-function interrelations of food ingredients
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Course Reviews

Average Rating Based on 4 reviews

5.0

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