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.
Superfoods: Myths and Truths

Superfoods: Myths and Truths

What is a 'superfood'? What foods are 'superfoods'? What effect do they have on the body and society?

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

  • What is a superfood? What separates them from functional foods and similar food items
  • What molecules contained in superfoods can affect our body?
  • How can we critically evaluate superfoods and their role in our diet?
  • Are there dangers connected to superfoods intake?
  •  Can superfoods have a role in special diets?

Who should join the course

Anyone interested in diet, psychology, health and ‘superfoods’.

Timeline

The course will have multiple runs in 2020 and 2021.  

Learning objectives and outcomes

Once completed, participants will be able to:

  • Explain what the "superfood" label means;
  • Describe the role of superfoods and their alternatives in a healthy diet;
  • Compare nutritional values of “superfoods” and some of their alternatives;
  • Reflect on the social aspects of superfoods production; and
  • Describe some mechanisms through which superfoods can be beneficial for our health

How to join the course

This course is available on FutureLearn: https://www.futurelearn.com/courses/superfoods-myths-and-truths

Partners

The following partners are involved in the project

IARFR PAS
UNIVERSITY OF READING
UNIVERSITY OF TORINO

Project team

Alessandro Cicerale
Institution

University of Turin

Contact details

alessandro.cicerale@unito.it

Related projects

Curating citizen engagement: Food solutions for future generations
Education

Curating citizen engagement: Food solutions for future generations

Through a university course developed by partners representing different aspects of the food ecosystem (from sensory perception to nutrition to food policy), we will educate the next generation of students...

CHAMPP: Contemporary challenges and issues of the poultry production sector
Education

CHAMPP: Contemporary challenges and issues of the poultry production sector

There is a need to highlight at the national and international level current challenges in this sector by providing support to SMEs through knowledge transfer in e.g. improvement of...

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 ...

Related articles

EC is asking for our contribution in co-shaping the EU Green Deal Innovations call

EC is asking for our contribution in co-shaping the EU Green Deal Innovations call

29 May 2020

EC is asking for our contribution in co-shaping the EU Green Deal Innovations calls, about to open in mid-September 2020!

Two-way inspiration: why you should become a Seedbed Mentor

Two-way inspiration: why you should become a Seedbed Mentor

20 February 2020

Becoming a mentor for the Seedbed programme - which ensures you can make a big impact in a relatively small amount of time - helps to support the industry through....