The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Food for Thought: The Relationship Between Food, Gut and Brain

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

Find out how your diet affects your brain, and your brain affects your diet

The course will focus on the relationship between food, brain and mind:

  • How does the brain work?
  • How do emotions and thoughts affect our food choices?
  • How do diets and nutritional deficiencies affect our brain?
  • Reward systems and their relationship with food
  • The link between the microbiome and brain

Who should join the course

This course is open to everyone, but may be of particular interest to psychologists or people working in health and well-being. No previous experience is required, though a background knowledge of biology or psychology may help.

Timeline

The course will have multiple runs in 2019 and 2020.  

Learning objectives and outcomes

Once completed, participants will be able to:

  • Explain the role of our diet on brain function;
  • Reflect on the role of psychological and neurobiological factors in our food choices;
  • Reflect on the possible causes (biological, social, psychological) of unhealthy and pathological eating behaviours;
  • Describe the connection between the brain and our digestive system (gut); and
  • Discuss the topics of the course and their relationship with daily life.

How to join the course

This course is available on FutureLearn: https://www.futurelearn.com/admin/courses/food-for-thought/2

 

Partners

The following partners are involved in the project

IARFR PAS
UNIVERSITY OF TORINO
UNIVERSITÄT HOHENHEIM

Project team

Alessandro Cicerale
Institution

University of Turin

Contact details

alessandro.cicerale@unito.it

Related projects

EIT Food Venturing School
Education

EIT Food Venturing School

30 students from many study backgrounds and many countries will come together to use their scientific expertise to come up with new concepts and products that will lead to sustainable utilisation...

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
Education

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?

A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners. These ingredients can be physically ...

EIT Food RIS Fellowships
Education

EIT Food RIS Fellowships

30 students and graduates with different educational backgrounds from RIS countries will discover job opportunities in the food industry, by getting unique, professional, paid 3-months internships within the framework of RIS...

Related articles

Call for proposals - Consumer Engagement Labs 2020 New Product Development

Call for proposals - Consumer Engagement Labs 2020

23 January 2020

EIT Food is looking for 6 consortia consisting of 3 organisations operating in the same country (scientific organisation + food retailer/producer + start-up) that would participate in EIT Food RIS Consumer Engagement Labs....

Out of Date: An intelligent food freshness label that can help tackle food waste

Out of Date: An intelligent food freshness label that can help tackle food waste

06 March 2019

Shockingly, we dispose of a third of all the food we produce and a lot of food waste is linked to 'date marking'. Maria Hidalgo, Co-Founder and CEO ColorSensing,....