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An Introduction to Food Science

Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.


Discover topics like food sustainability, integrity, ethics, and constituents.

Food and health information is often oversimplified by the media, and recommendations can be inaccurately reported and contradictory to current recommendations.

By understanding and learning more about what’s in our food, we can make smarter, more sustainable, and healthier food choices.

On this course, you’ll access trustworthy information on the food system from food industry experts.

You’ll cover topics like food contaminants, food safety, ethical issues, and food sustainability considerations so that you can become a responsible partner in the food system.

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.

It will be particularly useful for final year schools students undertaking a food-related subject or interested in food science as a potential career pathway.

Please note this course runs without facilitation. The Educators won’t be able to join the discussions themselves or respond to individual comments, but the course encourages a strong learning community. The learning is focused around debate and discussion – supporting other learners, sharing your own experience and knowledge, and listening to new perspectives. We hope that you will enjoy interacting with and learning from each other in this way.


By the end of the course, you‘ll be able to:

  • 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 e.g. EFSA

Duration & Dates


Audience & Eligibility

Anyone interested in food and looking for reliable information on how to make better food choices







Registration Open & Seats




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Structure & Modules

Week 1: Diet and Health

  • Food Constituents
  • Diet and Health
  • Functional Foods

Week 2: Ethical and Sustainability Considerations

  • Food Production
  • Food Security
  • Food and Critical Consumption

Week 3: Food Integrity

  • Food Safety
  • Food Quality
  • Food Authenticity

Week 4: The role of the consumer

  • Responsible Food Choices
  • Barriers to responsible food choices
  • Ultra Processed Foods and Consumer Perceptions

Programme lead

Profile image 1eb42ca6 ba6d 4d60 a564 398f869a0925
Michaela Fox

Lecturer in Education working on the development of EIT Food Education programmes, Queen's University Belfast