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

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 focuses 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 2020 and 2021.  

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

Partners

The following partners are involved in the project

IARFR PAS
University of Turin
University of Hohenheim

Project Lead

Alessandro Cicerale
Institution

University of Turin

Contact details

alessandro.cicerale@unito.it

Related projects

REPAK  -  entrepreneurial summer school in packaging sustainability

REPAK -  entrepreneurial summer school in packaging sustainability

We have an urgent need to deliver innovative food packaging solutions that will be more sustainable. 

From Leaf to Root – Holistic Use of Vegetables

From Leaf to Root – Holistic Use of Vegetables

Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50% of the nutritional valuable material is left in the fields or not further valorized. 

EU Skills for Future

EU Skills for Future

EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project.

Related articles

EIT Food hosts Sustainable Seafood Panel Food Production

EIT Food hosts Sustainable Seafood Panel

22 January 2021

EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.

The top 5 trends for the agrifood industry in 2021

The top 5 trends for the agrifood industry in 2021

20 January 2021

After a year of change like no other in 2020, EIT Food has combined expert insights and analysis to highlight the top 5 trends for the agrifood industry in 2021...