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Obnovit | RAW

Massive Open Online Courses

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EIT Food has developed a series of Massive Open Online Courses (MOOCs) that are availabe free of charge (except if you would like to receive a certificate) via FutureLearn

All courses are being facilitated by educators with a specialist knowledge on the course subject.

In case you don’t have the chance to join the course now, please be aware that multiple runs of each course will take place in 2020.

Everyone can learn at his/her own pace, at anytime, anywhere, either on laptop, tablet, or smartphone.


Title  

Topic

Activity leader

Food for Thought: The Relationship Between Food, Gut and Brain

You will learn how the brain works, and is affected by diet and nutritional deficiencies. You will also discover less known, cutting-edge subjects such as the gut-brain axis, the microbiome, and the relationship between food and reproductive health.

University of Turin
Trust in our Food: Understanding Food Supply Systems

You will explore the challenges and responsibilities of different people in the food system, including the role of the consumer. You will assess the information available to consumers relating to issues of food safety, nutrition and quality, sustainability of production methods and how these affect consumer trust. You’ll leave the course knowing more about where your food comes from and how you can make a difference in the food supply chain.

University of Reading

Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace

You will find out how to manage and safeguard your company’s IP. You will learn how to evaluate expected sources of problems, use patents and trademarks, and navigate the world of start-ups and SMEs.

University of Warsaw

Understanding Different Diets: Mediterranean, Baltic sea, and Okinawa

You will explore the science and benefits of three well-known diets: the Mediterranean, Baltic sea and Okinawa diets. You will learn the main components of these diets and how to prepare simple recipes. You will also consider what makes these diets healthy, and how they affect the body. Finally you will explore environmentally sustainable diets - finding out how diets can help or harm the environment.

University of Turin
Farm to Fork: Sustainable Food Production in a Changing Environment

You will learn how food goes from farm to fork: explore food security, supply chains, food production and agriculture.

Queen’s University of Belfast
Superfoods: Myths and Truths

You will learn about the definition of a ‘superfood’. You will consider the biological, neuroscientific and social aspects of superfoods. Developing your critical abilities, you will also evaluate the impact of the superfood phenomenon on society and the economy.

University of Turin
Explore How Farmers
Produce Food Sustainably

On this course, you'll gain a better understanding of
where our food comes from, how it is produced, and
the associated environmental, social and
sustainability challenges for farmers.
You'll explore horticulture as well as meat, dairy, and
egg production, as you examine different farming
systems and issues that farmers face to sustainably
supply food.

University of
Reading
Improving Food
Production with
Agricultural Technology
and Plant Biotechnology

You will become more familiar with the journey
plants take, from crops in the field to food on your
plate. You will explore the importance of scientific
research in food security and discover the new
technologies that are transforming agriculture. As a
consumer, you will learn to make informed decisions
for the environment and your health.

University of
Cambridge
How is Food Made?
Understanding Processed
Food

You will cover the history of food processing, from its
origins to current modern industrial processes. You
will explore the advantages and disadvantages of
food processing technologies and understand their
impact on health, safety, quality, and sustainability.
Upon competing this course, you will feel
empowered to make more informed decisions about
the food you eat.

Deutsches Institut
für
Lebensmitteltechnik
Engaging with
Controversies in the Food
System

On this course, you’ll access leading research and
expert insights to make sense of some of the most
common food controversies - alternative proteins,
palm oil, and probiotics.
You’ll understand the viewpoints of stakeholders and
reflect on your own food preferences. By improving
your knowledge of these food debates, you’ll build
the confidence to make more informed decisions
about food.

University of
Reading

Updated: 3.1.2020 16:24, Author: Marika Kůrová

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