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Farm to Fork: Sustainable Food Production in a Changing Environment

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

Objectives

Discover food supply chains from farm to fork.

How does food reach our plates? How is the food industry changing? What threats are there to food supply chains? How can we build a sustainable food industry?

Get answers to these questions and more with this course that explores food and agriculture in the modern world. You will learn about the complexity of the global food supply chain, the vulnerability of the food industry to emerging threats and the solutions to stopping these threats early. You will also consider the issues surrounding production of food of animal origin.

This course is for people looking for an introduction to food supply chains and the future of agriculture - it’s ideal for students and young people looking to learn more about careers in the food industry.

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. Don’t forget to comment, reply to other learners and ‘like’ comments.

Advantages

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

  • Discuss the interconnected one health approach to food production from farm to fork

  • Illustrate knowledge and skills required to evaluate current and emerging risks to food safety and relate these to potential threats to human/animal health and global food security highlighting solutions to the issues

  • Demonstrate the ability to critically assess the range of emerging risks that may be introduced during food production and manufacture systems and determine their potential impact on food safety and consumer health

  • Demonstrate an in-depth understanding of the range and types of food insecurity affecting food safety, traceability and authenticity, and the regulatory requirements and challenges to the maintenance of food quality/safety

  • Examine the ethical & bioethical constraints of the food chain: at the crossroads of objects, subjects, regulations, institutions & governments

  • Encourage pursuit of a career in research, industry or entrepreneurship related to the food industry sector by showcasing the rising star companies.

Duration & Dates

Flexible

Audience & Eligibility

People looking for an introduction to food supply chains and the future of agriculture

Level

Beginner

Price

Free

Language

English

Registration Open & Seats

Open

Location

Online

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Structure & Modules

Week 1: Water, Soil and Plant Health

  • Soil Health
  • Water Health
  • Plant Health

Week 2: Animal Health and Welfare

  • Animal Feed
  • Prevention and Biosecurity
  • Animal Welfare

Week 3: Food Safety and Human Health

  • Control of Contaminants and Drug Residues in Food
  • Ensuring Pathogen Free Food
  • Monitoring

Week 4: Climate Change and Food Security

  • Climate Change
  • Climate Change and Soil Health
  • Climate Change and Water Health
  • Climate Change and Plant Health
  • Climate Change and Animal Health

Quotes

Nira Ramachandran

Thank you for a very informative course, which we can immediately apply to our daily diets with the attendant benefits.

Nhlanhla Magubane

This course greatly articulates the benefits of circularity in accelerating systemic change across environmental, social and economic systems in food production.

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

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