Consumers have never been confronted with so many food choices. Making a decision on what food to eat is affected by many factors, including media reports, diet research findings, and social media. In this course, you’ll access leading research and expert insights to make sense of some of the most common food controversies – alternative proteins, palm oil, and probiotics.
Intensification of arable farming systems can be achieved through the adoption of innovative technologies, without negatively impacting the environment. However, uptake of these technologies by farmers across the EU has been limited. In this course, you’ll explore evidence-based information that outlines the benefits and challenges of adopting new technologies within the EU, and have the chance to read case study examples of some of these applications.
Diet is the biggest single risk factor for preventable diseases in the world and a key driver of diabetes, heart disease, and other non-communicable diseases (NCDs). In this course, you’ll look at what makes up a healthy diet, and see what types of foods play a crucial part in preventing diseases and improving wellbeing.
Have you ever wondered what makes food sustainable?
In this course, you’ll better understand where our food comes from, how it’s produced, and the associated environmental, social and sustainability challenges for EU farmers.
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
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.
How do antibiotic-resistant bacteria develop and find their way into our food?
Learn what antibiotics are, how they work, and how bacteria become resistant to their effects.
How do we produce more, better quality, and safer food while simultaneously achieving social and environmental goals? This is the main focus of the free MOOC offered by the Sustainable Development Goals Academy.
ln this course, more than 10 food researchers from Utrecht University will address the main issues of food consumption. You will learn to identify the key ingredients of the world’s food challenges and to think about the solutions for enabling changes in the current food system.
