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.
Farm to Fork: Sustainable Food Production in a Changing Environment

Farm to Fork: Sustainable Food Production in a Changing Environment

Global food supply chains are increasingly encountering considerable problems impacting on safety and sustainability affecting the food industry and reducing consumer trust.

This online course focuses on threats to global food security & consider key challenges which need to be overcome in order to maintain healthy & sustainable food supplies for consumer wellbeing in both the developing and developed world. It examines threats of an environmental, biological or chemical nature that can affect the one health approach to food systems with impacts to soil, plant, animal and human health. Emerging concerns of natural toxins, endocrine disruptors and nanoparticles that can bioaccumulate through the food chain are of heightened interest due to climate change and environmental pollution. The course covers topics including: food integrity, soil & plant & animal health and climate change considering the ethical and bioethical constraints and will examine solutions to ensure food security.

Who should join the course

Students and young people considering a career in the food industry.

Timeline 

The course will have multiple runs in 2020 and 2021.  

Learning objectives and outcomes

Once completed, participants will be able to:

  • Demonstrate the interconnected one health approach to food production from farm2fork
  • Demonstrate the ability to critically assess the range of emerging risks that may be introduced
  • Examine the ethical & bioethical constrains of the food chain: at the crossroads of objects, subjects, regulations, institutions & governments.
  • Pursue a career in research, industry or entrepreneurship related to the food industry sector by showcasing the rising star companies.

How to join the course

This course is available now on FutureLearn: https://www.futurelearn.com/courses/sustainable-agriculture-in-a-changing-environment

Partners

The following partners are involved in the project

Queen’s University of Belfast
University of Turin
AIA
ANALYTICS ENGINES

Project Lead

Dr Katrina Campbell
Institution

Queen's University of Belfast

Contact details

katrina.campbell@qub.ac.uk

Related projects

Professional Development Framework

Professional Development Framework

EIT Food's Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce. 

Summer Schools 2020

Summer Schools 2020

We need new ideas to help solve some of the toughest global challenges and to help transform the food system. Students are great creative thinkers, often giving different insights into possible solutions. That's why our programmes are designed to help them do just that.

Inspire programmes are 1-2 week long courses on entrepreneurship, the co-creation of entrepreneurial ideas, innovation and business creation principles and skills. Programmes are aimed at giving you a taste of entrepreneurship or to help accelerate your idea. 

Food and Nutrition: The Truth Behind Food Headlines

Food and Nutrition: The Truth Behind Food Headlines

Rebuild your trust in nutrition science and look beyond the media headlines

Related articles

EIT Food report reveals lasting impact of COVID-19 pandemic on European food behaviours

25 November 2020

Survey of 5,000 consumers in 10 European countries reveals how lockdown has had a profound impact on food purchasing and consumption

Why agrifood entrepreneurs are attending the EIT Food Venture Summit 2020

Why agrifood entrepreneurs are attending the EIT Food Venture Summit 2020

11 November 2020

The EIT Food Venture Summit brings together the changemakers that are futureproofing our food system. Find out why entrepreneurs are attending the 2020 virtual event.