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
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What does superfood actually mean? You will consider the biological, neuroscientific and social aspects of superfoods.
In a scenario where the world’s population will reach 9 billion people in 2050, with almost 70% of them concentrated in urban areas and requiring three times more resources than we currently use, the traditional ‘linear economy’ is no longer suitable.
You’ll discover how to design and build circular food systems for resilient, smart and sustainable cities.
Get the facts you need to put your trust in the food system. Huge amounts of information are provided on food product labels, but surveys have shown that we’re often unsure of its meaning.
You’ll learn how to make sense of the regulations, data, and logos on packaging so that you can make more informed food choices.
Have you ever considered how many aspects of food production affect the natural environment?
Systems theory, or systems thinking, is a way of understanding and working with the complexity of sustainable food production systems, which requires training in different disciplines and an approach that can address this complexity.
This course will help you assess the most critical digital technologies that affect your business sector and how you can leverage them to realize efficiencies. We’ll discuss when and how to appropriately commoditize the data these technologies produce and ultimately, how the strategic deployment of technology can transform an organization.
This course would appeal to environmentally conscious citizens who are worried about the way the Earth’s resources are currently being used and want to get a better understanding of the problem in order to take action to tackle it.
This would include employees in the food sector, restaurant owners and chefs, and concerned consumers.
This course introduces the students to the principles of food safety and sanitation. It focuses on the important areas of foodborne diseases, food safety hazards and the effective management of food safety through the application of the risk management system Hazards Analysis Critical Control Point (HACCP).
You will be introduced to the concepts of supply chain management and disruption. Case studies will be used to explore the COVID-19 challenges and discover how to manage them.
The training project focuses on climate and environmental challenges starting from the Mediterranean experience, indicating how sustainable cultivation systems can be considered strategic activities for positive actions and sustainable development goals.